2 pounds of smoked ham or 2 pounds of fresh shelled shrimp 1/2 pound of sliced bacon, cut in pieces 1 green pepper, chopped 2 onions, chopped 2 cloves garlic, crushed 1 small can of tomato sauce 1 teaspoon of saffron 2 cups of rice 1 1/2 cups of water 1 can of beer 1 1/2 teaspoon of salt
Cook the bacon slowly until crisp and remove from pan. Sauté onions, green pepper and garlic for 5 minutes. Add ham, cut in 1 inch cubes (or shrimp). Cook for 5 minutes. Then add tomato sauce, water, beer, saffron and rice. Cook uncovered 10 minutes. Cover and lower flame. Continue cooking until done, about 1/2 hour. Serve on large platter or dish. Trim with pimentos, heated petit pois and the crisp bacon. A Dutch oven is best for making this dish. Serves 6 - 8. Dutch Oven Cookbooks More Dutch Oven recipes
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