Red, yellow and green peppers, with onion and garlic simmering in the fry pan.
Chicken and spices simmering in another pan...
The finished dish, served right from the pan
Sunflowers and some great Spanish wine, made us almost feel like we were dining in Spain!
1. Scrub and debeard the mussels, discarding any that do not close when tapped sharply. Set aside.
2 Heat 4 tablespoons olive oil in a skillet. Add the peppers, onion, garlic and tomato, stirring constantly till cooked. Set aside.
3. In another skillet heat 1/4 cup olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme and cumin. Set aside.
4.Preheat the oven to 400 degrees. Heat 4 tablespoons olive oil in a skillet, and saute the rice until it is translucent. Pour in the chicken broth and combine well. At the pepper, tomato, onion mixture. Sprinkle in the saffron and stir until well mixed.
5. Transfer the rice into a paella pan. Mix in the chicken, sausage, mussels, shrimp, peas and capers, combining well. Bake the paella, uncovered and on the lowest shelf in over for around 25 minutes, or until all the liquid has been absorbed.
6. Discard any mussels that have failed to open. Serve paella straight from the pan, garnished with lemon wedges.