3oz prosciutto
2 cans VIGO Callemari in Ink sauce (with olive oil)
2 cans VIGO or equiv chopped clams
1 can anchovies (pasted)
I can pickled mussels
1 lb tiger shrimp or equiv (+ 1/2 lobster or whatever you fancy)
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 of dried basil
3 – 4 rounded teaspoons of dried marjoram * (*very important)
6oz jar of pimento (s)
1/4 teaspoon of black pepper
1/2 teaspoon salt
1 knorr Ham Stock cube
2 cups of small grain rice (not pearl rice)
3 cups water
Chop and sauté onions for 4-5 minutes until translucent (not brown), then add the garlic to roast a little. Add finely cut prosciutto and continue to sauté 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 or other grass