Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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