| 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 |
