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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.
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