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3oz prosciutto
2 cans Callemari in Ink sauce (with olive oil)
2 cans chopped clams
1 can anchovies (paste)
I can pickled mussels
1 lb tiger shrimp or lobster

2 medium onions
1 large heaped teaspoon of minced garlic
2 tablespoons extra virgin olive oil
1/2 cup red dry wine
10oz bottle clam juice
1/2 teaspoon hot pepper seeds
1/2 level teaspoon dried basil
3 - 4 rounded teaspoons dried marjoram
6 oz jar pimento
1/4 teaspoon black pepper
1/2 teaspoon salt
1 knorr ham stock cube

2 cups short grain rice
3 cups water

Chop and saute onions for 4-5 minutes until translucent (not brown)
then add the garlic to roast a little. Add finely cut prosciutto
and continue to saute for another 2-3 minutes. Chop the calamari
into smaller pieces to spread throughout mix and add red wine and
clam juice. Cook for additional minute or two then add the other
ingredients (except for the rice,3 cups of water and shrimp). When
everything is mixed in and cooking up a treat transfer the sauce
into a bakeware glass lasagne dish (about 14 x 10) and add rice
and water to it. Cook for about 30 minutes then add the shrimp
(place on top in shells). Cook for another 10-12 minutes or until
rice is cooked and serve with sprig of fresh cilantro.


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