3 lb Chicken -- Cut Up
4 ea pork Chops -- Cut In Small Cubes
2 ea Lobsters
1 lb Squid -- Sliced
1 1/2 lb Small Shrimp
3 lb Small Clams -- Sliced
2 lb Pork Sausage -- Cut In Small Pieces
2 lb Sausage -- Spanish Or Italian
1/2 lb Razor Clams -- Or Longorones
4 lg Onion -- Minced
4 ea Green Peppers -- Minced
5 Cloves Garlic -- Minced
3 Fresh Tomatoes -- Or 1 Can
1 cn Tomato Paste
1 cn Tomato Sauce
1 cn Chick Peas
Salt -- To Taste
Pepper -- To Taste
Parsley -- To Taste
Scallions -- To Taste
6 tb Oil
5 c Rice
1/2 Jar Stuffed Olives

Cut and fry the chicken well. Make a sauce with 1 ½ onions, 1 1/2 green
peppers, 1 1/2 tomatoes, cut up, and 3 cloves of garlic. Add 1 cup water and
chicken. Cook on a low heat. Seperately, fry the sausage in small pieces
and the pork chops. Boil the lobsters and shrimp and peel them. Clean and
slice clams and squid. Make a sauce with 1 1/2 onion, 1 1/2 green pepper, 1
1/2 tomatoes and the liquid from the Chick Peas. Separate the meat from the
bones of all meats and cook the clams with the scallions and parsley.
Make sauce with the remaining onion, scallion, finely chopped green pepper,
tomato paste and tomato sauce.
Wash the rice well (3 times) and in a large, deep pot, put 6 tablespoons oil
and fry the rice. Add the liquid the seafoods were cooked in (about 5 cups).
Add sausage, boneless chicken and pork with their sauces, whole shrimp,
lobster sliced into small pieces, clam and squid and mussels in their sauce.
Also, add the sauce made with the remaining onion, scallion, finely chopped
green pepper, tomato paste and tomato sauce. Add the Chick peas and
olives. Cook at a high heat for 10 minutes; then cover pot and cook at a low
heat for 45 minutes. When ready to serve, decorate with strips of green
peppers and olives.