Remove the tail and claws from lobsters, cut tails into 4 pieces and claws into 3. Saute over medium heat in 4 tablespoons olive oil with a dash of salt and pepper for 3 minutes. Add 2 tablespoons of the wine. Set aside. Clean the shrimp and set aside. Boil the clams and mussels in lightly salted water, just until the shells are opened, remove from pan and clean the shellfish, cutting out the muscles and set aside. Roast the pork without liquid for 20 minutes at 375 degrees F. Set aside.

In a large, ovenproof casserole, saute chicken in 2 tablespoons olive oil until brown. Set aside. Add onion, red pepper and tomatoes to the pan and cook over medium heat until transparent. Add the remaining oil. Add the rice and saute until golden brown. Add saffron, chicken base, water and remaining wine. Bring to a boil, arrange the lobster, shrimp, and chicken on top. Place in a 375 degrees F. oven and cook for 25 minutes. Add clams, mussels, pork and sausages. Cook 10 minutes or until liquid is absorbed and rice is tender. Heat the peas and sprinkle them all over the top.

From the Mm database of Judi M. Phelps. Jphelps@slip. Net or jphelps@best. Com