In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
Step 2
Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
Step 3
Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
Step 4
Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
Step 5
Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
Ingredients
2 tablespoons olive oil
1 teaspoon paprika
1 cup green peas
1 red bell pepper, sliced
3 cloves garlic, chopped
3 cups long-grain white rice
1 pinch saffron
20 mussels, cleaned and debearded
10 large shrimp
2 large squid, cleaned and sliced into rings
2 pounds boneless, skinless chicken pieces cut into chunks
