1 c  Long-grain rice
1/4 c  Olive oil
4    Chicken pieces
1    Onion -- sliced
10 ml Garlic -- chopped
1/4 lb Cooked ham -- cut in strips
1/2 lb Whitefish -- firm,cut large
Cubes
12 lg Shrimp
1    Red bell pepper -- chopped
(or 2 canned pimento,
Drained and chopped)
12 lg Mussels
1 c  Green peas -- cooked as
Directed
(or 1 small package of
Frozen peas) -- thawed
1 pn Saffron
2 1/2 c  Chicken stock
Salt and pepper -- to taste

Soak saffron in 2 tablespoons of hot water for 30 minutes. Heat oil in
paella pan or large skillet; add chicken, fry gently until browned; remove
and set aside. Add onion and garlic, fry until onion is transparentd; add
ham and rice, and fry, stirring, until rice is transparent; remove from
heat. Peel and devein shrimps; scrub mussels under running water, open ones
should be discarded. Blanch red pepper in boiling water for 1 minute. If
chicken is large, it should be halved. Arrange fish, pepper, chicken and
peas on the rice; tuck mussels well down in the pan; lay shrimps on top;
add saffron liquid to stock then pour stock over all ingredients. Season
with salt and pepper; bring to a boil, reduce heat andd simmer, gently,
uncovered, for 20 minutes or until liquid is absorbed and all ingredients
are cooked.