Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         medium shrimp -- peeled and deveined
   1      pound         boneless skinless chicken breasts
   3      teaspoons     olive oil -- divided
   5      cloves        garlic -- minced
     1/2  cup           shallots -- finely chopped
   1      small         fennel bulb -- finely chopped
   2      small         carrots -- finely chopped
     1/4  cup           green onions -- chopped
   1      medium        red bell pepper -- chopped
   1      medium        green bell pepper -- chopped
   1      cup           canned chopped tomatoes
     1/4  cup           fresh parsley -- minced
   2      teaspoons     fresh thyme leaves
                        (or 1/2 teaspoon dried thyme -- crushed)
   8                    basil leaves -- minced
                        (or 1 teaspoon dried basil -- crushed)
   2                    bay leaves
   1      cup           beer
     1/4  cup           tomato paste
   2      tablespoons   Worcestershire sauce
   1      teaspoon      salt -- or to taste
     1/4  teaspoon      freshly ground black pepper
     1/4  teaspoon      cayenne pepper
   1      teaspoon      fresh ginger root -- grated
   3      cups          clam juice -- divided
   1      cup           uncooked long-grin white rice
   2      teaspoons     grated lemon zest

Preparation:

1. Cut each shrimp into thirds. Pound the chicken thin with a mallet, and cut into thin strips. In a Dutch oven, sauté the shrimp and chicken in 1 teaspoon oil over medium heat for 2 minutes, or until shrimp turns pink, tossing to cook evenly. Remove and set aside. 2. Add the remaining 2 teaspoons oil and cook the garlic 1 minute. Add the shallots, fennel, carrots, green onions and bell peppers to the pan and cook 5 minutes. 3. Add the tomatoes, parsley, thyme, basil and bay leaves; simmer, uncovered, 15 minutes. Stir often. 4. Mix in beer, tomato paste, Worcestershire, salt, pepper, cayenne, ginger and 1 cup clam juice. Cook 25 minutes, or until the mixture looks like a thick puree. 5. Add the remaining 2 cups clam juice and bring to a boil. Stir in the rice, mixing evenly. Add lemon zest and simmer, covered, for 15 minutes, or until rice is firm but tender. 6. Mix in the shrimp and chicken and heat through for 10 minutes. Cover and set aside 15 minutes. remove the bay leaves before serving.