Ingredients:
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Directions:
Peel and devein shrimp, clean and scrub mussels.
In a small saucepan, bring wine to a boil, add the saffron and remove from heat. Heat olive oil over medium heat in the largest, heaviest skillet or saucepan you've got. Add the bell peppers and onion until the onion softens, about 3 minutes. Add the garlic, artichokes, bay leaf and paprika and sauté a minute more. Add the rice and stir to coat.
Add chicken stock and tomatoes, increase heat and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Add the saffron infused wine, shrimp and mussels, cover and continue cooking about 15 minutes until the rice is tender and the mussels pop open.
Season to taste with salt and pepper. 5 minutes before serving mix in the green peas and olives. |
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