Paella con Molluscs

1. 1 onion, finely chopped
2. 2 garlic cloves, minced

1. 1 large tomato, peeled and chopped
2. 1/4 cup olive oil
3. 1-1/2 cups long-grain white rice
4. 1/2 teaspoon saffron
5. 1 bottle (8 oz.) clam juice
6. 1 1/2 cups hot water
7. 1/2 cup dry white wine
8. 16 large prawns, unshelled
9. 16 small butter, rock or steamer clams, unshucked
10. 1 crab, cooked and cracked or 8 very small lobster tails, cooked
11. 1 package (10 ounces) frozen tiny peas, blanched for two minutes in boiling water
12. 1/2 pound baby asparagus, parboiled (optional)
13. 1 jar (2 ounces) sliced pimiento
14. Lemon wedges

In a large frying pan or four-quart casserole, saute onion, garlic, and tomato in oil until vegetables are glazed. Add the rice, saffron, clam juice, water, and wine. Cover and simmer for 20 minutes. Arrange prawns and clams on top, cover and steam until the clam shells open. Transfer to a large paella pan or serving casserole. Add the crab, peas, asparagus, and pimiento. Heat through or keep warm in a low oven until serving time. Garnish with lemon wedges.