1 lb. boneless, skinless chicken breast
1 lb. sausage
1 lb. med. shrimp
1/2 lb. sea scallops
20-30 mussels (raw in shell)
4 c. chicken broth
2 c. rice
4 garlic cloves
1 onion
1 green pepper
1 red pepper
Olive oil
4 Goya "assafron" seasoning packets
Parsley
Frying pan
Lg. covered pot

Cut chicken into small cubes. Lightly brown with garlic in 2 tablespoon of olive oil. Put into large covered pot heated on low. In pan, fry onions and green and red pepper in 2 tablespoons of olive oil for 5 minutes. Add 1 lb. sausage and cook for 10 minutes. Add to large covered pot still heating on low. Fry 2 cups of rice in 1 tablespoon of olive oil for 5 minutes. Add to covered pot. Add 4 cups chicken broth to the pot. Add Coya seasoning packets and bring to a boil. Lower to low and simmer 10 minutes. Add shrimp and scallops and cook 10 minutes more (don't be afraid to stir concoction) or until all water is absorbed. Place in large serving bowl and garnish top with parsley and steamed mussels.