2 tablespoons olive oil
2 pints mussels
1/2 cup olive oil
2 onions, sliced
4 cloves of garlic, minced
2 red or green bell peppers, diced
3 tomatoes, diced
1 pound chicken with skin, cut into 2-inch pieces
2 cups short grain rice, such as arborio or calasperra
2 pints boiling water
12 black olives
pinch saffron, ground
1 teaspoon salt
1 cup shrimp, deveined
1. In a pot large enough to hold the mussels, heat 2 tablespoons olive oil over medium heat. Saute the mussels until they open. Shell them, set them aside, and save their liquid.
2. In a large pot, heat 1/2 cup olive oil over medium heat. Saute the onions, garlic and peppers until the onions are transluscent, about 5 minutes. Add tomatoes and cook until they release their juices. Add the chicken and brown on all sides.
3. Add the rice and cook until all of the oil and liquid is absorbed. Pour over two pints of boiling water and reserved mussel liquid and stir to combine. Add the olives, saffron and salt and cook for about 12 minutes, or until the water is absorbed. The rice should be tender at this point. If it is not, add a small amount of additional boiling water.
4. Add the shrimp and cook 2-5 minutes, until they are just opaque. Remove from heat and stir in the reserved mussels. Serve immediately.