1/2 c  Olive oil
1 sm Onion; chopped
1 sm Green pepper; chopped
1    Garlic clove; minced
1    Parsley sprig
1 lg Ripe tomato
- peeled, seeded & chopped
1    Bay leaf
1/4 ts Nutmeg
1/4 ts Cumin
1/4 ts Thyme
1 pn Saffron; toasted
1 lb Shrimp, raw
- shelled, deveined
1 c  -Hot water
1/4 c  Dry white wine
1 tb Lemon juice
1 tb Salt
1/2 ts Hot sauce
2 c  Long grain white rice
2 1/2 c  -Water
1/2 c  Beer
Cooked peas
Pimiento strips
Parsley bouquets

Use a 3-quart casserole with lid. An earthenware casserole is preferable,
especially if you wish to add a touch of Spain to a dinner party. However,
I know that good earthenware is hard to find today. I have 2 casseroles
that Ive had for 15 years. Heat oil in casserole. Saute onion and pepper
until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin
and thyme. Mix well, cover, and cook over low heat until mushy (about 15
minutes). The saffron should be toasting on the lid in the little brown
paper. Add the shrimp to the saute and cook until it turns pink. Dissolve
the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt
and hot sauce. Pour into casserole, stir to mix, and cook covered 10
minutes more. Now add the rice and the 2 1/2 cups of water. Distribute
ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place
in preheated 325 degree F. oven for only 20 minutes – NI UN MINUTO MAS!
Remove from oven, uncover, and garnish with peas, pimientos, and parsley.
Pour beer over all. Cover again and allow to stand 15 minutes longer,
before serving.