2 c Basmati rice 3 c Water or chicken stock Butter 1 md Carrot, diced 1 Stalk celery, diced 1 lg Onion 8 oz Shrimp, shelled and -deveined 1 14-ounce can baby clams 2 sm Fillet turbot, sole, red -snapper or trout cut -into 1-inch chunks 2 Boneless, trimmed, skinned -chicken breasts, cut into -1-inch chunks 1/2 Chorizo sausage, cut into -small chunks 1 14-ounce can artichoke -hearts, drained, rinsed -and quartered 1 md Red pepper, cut in 1/2-inch -strips 4 Cloves garlic, minced 1/4 c Lemon juice 2 tb Saffron 2 oz Madeira wine or sweet sherry 32 Mussels 2 Tomatoes, diced 16 Black olives pitted and -halfed Salt and pepper, to taste Chopped parsley 1 lg Lemon, cut in 8 wedges In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to 400 degrees oven until almost all the water is absorbed. In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside. Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan. Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy. Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.
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