12 big mussels (opened)
1 cup of dry white wine
1 little red onion cut into pieces
3 tbs of olive oil
1 chicken breast, cut into pieces
¼ lbs squid or cuttlefish rings (octopus might do it as well)
¼ lbs of white fish, without bones cut into pieces
½ onion cut into pieces (this is an extra onion)
4 pieces of garlic, minced
1 small red pepper cut into pieces
1 peeled tomato, cut
¼ lbs of peas
1 ½ cups of rice, long grain
¼ teaspoon of saffron
1 ½ liters of chicken soup
2 tablespoons of minced parsley
Warm the wine with the onion at low heat, add the mussels, cover the pan with a lid and now let it boil for 5 minutes. After 3 minutes you can start to take off from the pan the mussels that are very well opened and let them cool off. If after 5 minutes there are still unopened mussels – don’t use them anymore. As for the wine, keep it because we will use it a little bit later.
Heat half of the oil quantity and roast the chicken. After 5 minute take off the chicken, set it aside and give the fish, the squid and the shrimp in the pan for another 2 minutes. When they are ready set them aside. Add the rest of the oil and roast the extra onion and the pepper for 3-5 minutes. Add the tomato, the peas and the spices. When they are done pour the wine and add the rice.
Meanwhile melt the saffron into the soup and pour it over the rice. Let it come over, lower the heat and let it boil without stirring. Over the rice, give the chicken, the fish, the squid and the shrimp. Let them cook for other 10 minutes. Stir the meat under the rice, using a wooden spatula.