Ingredients

• 20 mussels , cleaned and debearded
• 10 large shrimp
• 2 large squid , cleaned and sliced into rings
• 2 tablespoons olive oil
• 2 pounds boneless , skinless chicken pieces cut into chunks
• 3 cloves garlic , chopped
• 1 red bell pepper , sliced
• 2 tomatoes , cubed
• 3 cups long-grain white rice
• 1 pinch saffron
• 1 teaspoon paprika
• 1 cup green peas

Instructions

1. 1 Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2. 2 Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3. 3 Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4. 4 Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5. 5 Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.

Nutrition per serving