crab claws for later use. Half the shell of the clams may be removed if desired. There should be enough liquid in casserole to measure about 3- half cups; add more broth if necessary. Stir in the 2 cups of rice and mix well to distribute evenly in csserole. When it starts to boil, add the half cup wine. Cover the casserole and place in preheated 160ºC oven for 20 minutes. Meanwhile cook artichokes according to direction on package. Drain and use only 6 to 8 perfect ones. Five minutes before removing casserole from oven, uncover and place artichokes around edge of casserole. Place the asparagus spears in between artichokes cartwheel fashion. Place the stone crab claws in decorative arrangement around the casserole. Cut 1 pimiento in strips and place over the rice. Fill the remaining pimiento with peas and place in center of casserole, pressing down to avoid toppling over. Add parsley bouquets here and there for color. Sprinkle all with dry sherry and return to oven uncovered for 5 minutes longer. Remove from oven and let stand for at least 15 minutes before serving. NOTE: In many parts of Spain, a lemon wedge to squeeze over the paella is served with each portion.