1/2 onion
1 green or yellow pepper
2 tomatoes
1/2 sm. chicken
4 oz. pork tenderloin
1/2 c. oil
1 clove garlic
4 oz. spicy sausage
Salt & pepper
1 env. saffron powder
1 bay leaf
2 1/4 c. stock or water
4 Norway lobsters
16 mussels
1/2 c. pilaf rice
4 oz. shelled peas
Pinch chili powder

1. Chop the onion. Char the pepper under the grill; plunge into cold water and rub off the skin. Discard the seeds and cut the pepper into thin strips. Peel the tomatoes. Remove the seeds and chop. Cut the chicken into pieces and dice the pork.

2. Heat 3 tablespoons oil in a skillet and brown the chicken and pork for 10 minutes. Remove and set aside. Put the sausage in the same skillet, prick with a fork and fry for 10 minutes. Set aside with the meat.

3. Add 2 tablespoons oil in a skillet, and fry the onion and crushed garlic as soon as it begins to brown add the tomatoes. Add salt to taste and cook for 10 minutes.

4. Place the scrubbed mussels in a saucepan, cover and cook over high heat for 5 minutes until the shells open.

5. Place the chicken, pork, sausage and bay leaf in another saucepan with 2 1/4 cups stock and simmer for 15 minutes.

6. Cook the Norway lobsters in boiling salted water for 3 minutes. Drain.

7. Heat 3 tablespoons oil in a large paella pan or cast iron skillet and brown the rice, stirring with a wooden spoon. Gradually stir in the cooking liquid from the meat, the strips of pepper and the shelled peas and cook for about 15 minutes or until the rice is tender. Dissolve the saffron in a little warm water and stir into the rice.

8. Stir in all the remaining ingredients. Mix well and place in a hot oven for 5 minutes before serving.