Ingredients to serve four:
- 1 small chicken
- 1 onion
- 4 slices (50 g) bacon
- 1 small green pepper
- 3 tablespoons (45 ml) corn oil
- 1 garlic clove
- 1¼ cups (250 g) long-grain white rice
- Powdered saffron
- 4 scan cups (850 ml) chicken stock
- ½ lb (250 g) raw shrimp
- ½ pint (300 ml) mussels
- ⅔ cup (100 g) shelled peas
Cut 1 small chicken into 8 pieces. Slice 1 onion. Chop 4 slices of bacon. Remove the seeds and pith from 1 small green pepper. Chop the pepper.
Heat 3 tablespoons of corn oil in a large, heavy frying pan. Add the onion and bacon and fry for 3 minutes. Add the chicken pieces and cook until they are lightly browned. Add 1 crushed garlic clove, the chopped green pepper and 1¼ cups of long-grain white rice. Continue to cook the mixture for 1 minute, stirring constantly.
Blend 2 pinches of powdered saffron with 4 scant cups of well-seasoned chicken stock and stir into the rice mixture. Bring to the boil, stirring occasionally.
Shell and devein ½ pound of uncooked shrimp. Beard and scrub ½ pint (300 ml) of mussels. Add the mussels and shrimp to the rice mixture. Cover the pan, reduce the heat and simmer gently for 15 minutes.
Add ⅔ cup of shelled peas to the pan and continue to simmer for 5 minutes more, or until the rice and chicken are tender, the stock has been absorbed and the mussels have opened.
Discard any mussels which remain closed. Serve immediately.