Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Basmati rice
3 c Water or chicken stock
Butter
1 md Carrot, diced
1 Stalk celery, diced
1 lg Onion
8 oz Shrimp, shelled and
-deveined
1 14-ounce can baby clams
2 sm Fillet turbot, sole, red
-snapper or trout cut
-into 1-inch chunks
2 Boneless, trimmed, skinned
-chicken breasts, cut into
-1-inch chunks
1/2 Chorizo sausage, cut into
-small chunks
1 14-ounce can artichoke
-hearts, drained, rinsed
-and quartered
1 md Red pepper, cut in 1/2-inch
-strips
4 Cloves garlic, minced
1/4 c Lemon juice
2 tb Saffron
2 oz Madeira wine or sweet sherry
32 Mussels
2 Tomatoes, diced
16 Black olives pitted and
-halfed
Salt and pepper, to taste
Chopped parsley
1 lg Lemon, cut in 8 wedges

In a large, deep, flat pan, put the rice and water or stock. Cover
and bake in a 350 degrees to 400 degrees oven until almost all the
water is absorbed. In a saut=82 pan, melt the butter and saut=02 the
diced carrot, celery and onion until the vegetables are soft and the
onions are translucent. Remove from the heat and set aside. Remove
the rice pan from the oven. Mix in the saut=82ed vegetable, the
shrimps, clams, fish fillets, chicken, sausages, artichoke hearts,
red pepper strips and garlic. Stir in the lemon juice, saffron and
Madeira and arrange from the mussels around the outsided edge of the
pan. Sprinkle the surface with the diced tomato and halved black
olives, cover and return to the oven until the mussels open and the
rice, fish and chicken are cooked through. The rice should be dry,
not mushy. Season to taste with salt and pepper and serve on large
plates arranging the mussels around the edge of the plates. Garnish
with parsley and lemon wedges.

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