Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          basmati rice
   3      cups          water or chicken stock
                        butter
   1      medium        carrot -- diced
   1      stalk         celery -- diced
   1      large         onion
   8      ounces        shrimp -- shelled and
   1      14 ounce can  baby clams
   2      small   fill  turbot -- sole, red
                        OR trout cut -- into 1-inch chunks
   2                    boneless -- trimmed, skinned
                        breasts -- cut into
                        chunks
     1/2                chorizo sausage -- cut into
                        chunks
   1      14 ounce can  artichoke -- hearts, drained,
                        -- rinsed
                        quartered
   1      medium        red pepper -- cut in 1/2-inch
   4      cloves        garlic -- minced
     1/4  cup           lemon juice
   2      tablespoons   saffron
   2      ounces        Madeira wine or sweet sherry
  32                    mussels
   2                    tomatoes -- diced
  16                    black olives pitted and -- halved
                        salt and pepper -- to taste
                        chopped parsley
   1      large         lemon -- cut in 8 wedges

Preparation:

In a large, deep, flat pan, put the rice and water or stock. Cover and bake in a 350F to 400F oven until almost all the water is absorbed. In a sauté pan, melt the butter and sauté 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 sautéed 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 outside 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.