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
Heat oil in casserole. Saute 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 saute 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 325 degree F. oven for only 20 minutes
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.
