FABIOLA’S PAELLA Spanish Rice   
  Ingredients :
    6 tablespoons olive oil
    8 chicken legs, boneless, in medium size pieces
    1 onion, finely chopped
    4 garlic cloves, crushed
    4 medium size tomatoes, skinned, seeded and chopped
    1 dozen mussels, rinsed
    4 cups arborio rice
    3 teaspoons saffron, toasted and crushed, dissolved in ¼ cup hot stock
    1 tablespoon paprika
    8 artichoke hearts, cut in 6 wedges, cooked
    ¾ cup green peas
    3 lb 5 oz (1 ½ k) shrimp tails
    2 lb (1 k) squids, cleaned and cut in pieces
    1 lb ( ½ k) sausage, cut in small pieces
    2 red peppers
    ½ teaspoon fresh rosemary, finely chopped
    ½ cup parsley, finely chopped
    ¼ cup cilantro, finely chopped


Place mussels with 5 ½ cups water and salt in a large size pan. Cover pan and bring to a boil for 15 minutes at moderate heat. Remove mussels and open. Remove meat from inside and blend with the rest of the stock.

Quarter peppers lengthwise. Remove stems, seeds and ribs. Place peppers, skin sides up, on a rack in oven 2 inches from heat. Broil until skins are blistered, 10 to 12 minutes. Transfer peppers to a bowl and cover with plastic wrap until cool enough to peel. Cut peppers in ½ x 1½ inches (1 x 4 cm) strips.

Heat olive oil in a large skillet (or a paellera if available). Season chicken and sauté until golden. Remove and set aside. In the same fat sauté the sausage. Remove and set aside when golden.

Sauté onion in the same fat until almost cooked but not golden, add garlic, and bay leaf. Cook stirring for 3 minutes. Add rice stirring constantly until it becomes crystal clear. Stir in tomato and combine well. Add approximately 4 ½ cups of mussel stock (stock must cover rice), saffron, paprika, rosemary and peas. Season. Arrange on top, the chicken, sausage, pepper strips and artichokes. Lower heat and let rice cook for 15 minutes approximately. Five minutes before rice is ready add squids and 3 minutes later the shrimp tails. Cook 3 minutes more. Remove skillet from fire and cover with aluminum foil. Let rice stand for 5 minutes. Uncover and sprinkle parsley and cilantro on top. Serve inmediately.
        10 servings