Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   1      small         onion -- chopped
   1      small         green pepper -- chopped
   1                    garlic clove -- minced
   1                    parsley sprig
   1      large         ripe tomato -- peeled, seeded and
                        -- chopped
   1                    bay leaf
     1/4  teaspoon      nutmeg
     1/4  teaspoon      cumin
     1/4  teaspoon      thyme
   1      pinch         saffron -- toasted
   1      pound         shrimp -- raw
                        shelled -- deveined
   1      cup           - hot water
     1/4  cup           dry white wine
   1      tablespoon    lemon juice
   1      tablespoon    salt
     1/2  teaspoon      hot sauce
   2      cups          long grain white rice
   2 1/2  cups          - water
     1/2  cup           beer
                        cooked peas
                        pimiento strips
                        parsley bouquets

Preparation:

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 I've had for 15 years. Heat oil in casserole. Sauté 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 sauté 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 325F 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