This be real good, and real easy.  Modify the ingredients as you be likin!

Makes enough to be feedin 4 - 6.

1 large red onion, chopped

1 red pepper, chopped

2 ripe tomatoes, seeded and chopped

Half a jar of sofrito (available in most spanish grocery sections)

3 cloves garlic, smashed and chopped fine

1 boneless chicken breast, cut into strips about 1/4 to 1/2 inch

3 cups medium grain or arborio rice -use 1 3/4 cup liquid to each cup of rice

1 medium chorico sausage, chopped into 1/2 inch slices then cut into 4's

Half a pound of large shrimp, cooked or raw. If raw, shell and devein before cooking.

3 -6 cups Chicken stock to use as liquid for cooking rice. Can use half chicken stock and water. 1 3/4 cups liquid for each cup rice

1 cup frozen peas

Saffron - just a pinch or so, seep in boiling chicken stock to add to rice liquid

1 tin of smoked mussels. You can cook fresh mussels too and add them with shells when the shrimp is added at the end. Use 10 or so chopped smoked mussels-more or less to taste.

Olive oil

Heat a large pan (one that can be covered and has sides on it) and add 3 tbls. olive oil. In olive oil, saute garlic and chopped red onion until onion is translucent and starting to brown a little.  Add chopped chicken and chorico, cook 10 -15 mins until done.  Add peppers, cook 5 mins/  Add tomatoes, cook additional 5 mins.  Add half a jar or so of sofrito and chopped smoked mussels, stir and let cook additional 3 minutes.  Add 3 cups of rice, stir and let cook 2 - 3 minutes, stirring constantly.  Add 1 3/4 cups chicken stock or half chicken stock, half water per cup of rice, reserving 1/2 cup of liquid to boil. To boiled 1/2 cup of chicken stock, add saffron and let steep 5 -6 minutes then add to pan. Bring to boil, add shrimp on the top and 1 cup of frozen peas (don't stir pan after adding liquid)  If adding cooked mussels in the shells, add them at this time and then turn down heat and let simmer slowly until liquid is absorbed.  Enjoy!