'1/2 cup of olive oil'
'2 cloves of garlic, minced'
'1 small chicken cut into small pieces'
'1 celery stalk, cut'
'3 green peppers, cut'
'3 red bell peppers, cut'
'4 medium onions, cut'
'4 tomatoes, peeled and quartered'
'3 cups of uncooked rice'
'2 tablespoons of saffron, soaked in a little bit of chicken broth'
'chicken broth'
'15 cooked shrimp'
'15 well-scraped mussels'
'1/2 cup of olive oil'
'2 cloves of garlic, minced'
'1 small chicken cut into small pieces'
'1 celery stalk, cut'
'3 green peppers, cut'
'3 red bell peppers, cut'
'4 medium onions, cut'
'4 tomatoes, peeled and quartered'
'3 cups of uncooked rice'
'2 tablespoons of saffron, soaked in a little bit of chicken broth'
'chicken broth'
'15 cooked shrimp'
'15 well-scraped mussels'
'Heat the olive oil and garlic in a large skillet.'
'Fry the chicken pieces until they are browned on all sides.'
'Add the celery, green peppers, red bell peppers, onions, and tomatoes
Cook for 5 minutes, stirring constantly.'
'Add the saffron and rice
Cook for an additional 5 minutes, stirring frequently.'
'Add enough chicken broth to cover the ingredients; there should be about 2 cm of liquid above the ingredients.'
'Cover the skillet and simmer over medium heat for 10 minutes, stirring occasionally.'
'Add the shrimp and mussels.'
'Season with salt.'
'Re-cover the skillet and simmer for an additional 10 minutes, stirring frequently, until the rice is cooked.'
'If necessary, add a little more broth.'
'Serve hot
Serves 8-10 people.'
