1/4 c. olive oil
3 garlic cloves, cut in halves
1 med. onion, chopped
3 med. tomatoes, blanched, peeled and chopped
1 sweet red pepper, seeded and sliced
3 lb. chicken, cut into serving pieces
1 tsp. paprika
2 c. rice
1/4 tsp. powdered saffron
4 c. chicken stock, well seasoned
1 c. shelled peas
1/2 lb. cooked, shelled shrimp
1/2 qt. mussels, scrubbed and bearded

Heat the oil in an iron paellera or a large, deep frying pan. Add the garlic and cook for a few minutes to flavor the oil. Remove and discard the garlic. Add the onion, tomatoes, red pepper and chicken pieces. Reduce the heat and add the paprika. Cook for 10 minutes, stirring frequently.

Spread the rice evenly in the pan and cook for 2 to 3 minutes more, stirring constantly. Remove the pan from the heat and add the saffron. Pour in the stock, stir thoroughly and bring to a boil. Add the peas and shrimp and cook over low heat for 15 minutes, or until almost all the liquid has been absorbed.

Put the mussels on top of the rice, cover the pan and cook for 6 or 8 minutes, or until the mussels open. Discard any that remain shut. Serve hot. Serves 4.