Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           extra-virgin olive oil
   1      pound         lean pork spareribs -- cut
   1      pound         chorizo -- (found in Mexican
                        -- markets)
   4      cloves        fresh garlic -- minced, up to 6
   6      cups          water
   2      teaspoons     salt
     1/2  teaspoon      pepper
   4      large         tomatoes -- cut into wedges
   2      cups          uncooked rice
  24      small         clams in shells
   1      pound         jumbo shrimp
   1      pound         lobster tails
     1/3  cup           fresh cilantro
   1      cup           peas -- fresh, canned or
   1      can           black or -- green olives (4 to
                        -- 6 ounces)

Preparation:

Heat the olive oil in the paella pan or Dutch oven over medium heat, Add the spareribs and brown them all over. Remove and set aside. Remove the casings from the chorizo, add it to the oil and brown it, crumbling it as it browns. Add the garlic, water, salt, pepper and tomatoes. Put the ribs back in the pan. Reduce heat and simmer for 20 minutes. Meanwhile, wash the clams, shrimp and lobster under running water. Remove the shells and veins from the shrimp. Cut the lobster into 1-inch sections. Slowly add the rice to the simmering mixture. Cook 20 minutes, stirring occasionally. Add the clams, prawns and lobster. Cook 5 minutes more. Add the cilantro, peas and olives and cook for about 10 minutes, or until the rice is tender. Serve immediately. Roberto Garcia owns Garcia's Gourmet in Watsonville (Ca.), which makes Mexican specialty food from old family recipes. Roberto Garcia writing in the San Jose Mercury News, 5/19/93