Before you get started, prepare all the ingredients, the shrimps, the squid rings, cut the merguez into bite sizes.
8 jumbo shrimps, 10 oz squid rings, 12 oz mergueze
Stir fry the mussels separately with some garlic and filter the water as there is always some residual sand.
9 oz mussels
Add the water from the mussels to the chicken stock as well as the saffron and the cube stock. Keep warm
6 cup homemade chicken stock, 2 package saffron, 1 cube cube stock
Dice the pepper and the onion
1 red peppers, 1 onion
Set up the fire, either on the barbecue or gas fire
Pour some olive oil into the pan and start by cooking the shrimps. Once they are cooked remove them from the pan.
2 tbsp olive oil
Stir fry the squids and remove them once they are cooked.
Stir fry the merguez until they are brown
Add the rice and mix so that it absorbs all the juices left from the previous ingredients
2 lb Carnaroli rice
Add the peas, the onion and the pepper and pour in the saffron stock
9 oz peas
Settled the rice but do not stir and cook for 15 minutes. Add more stock if needed
After 15 minutes add the squid and stir
After few minutes add the shrimps
and the mussels
Remove from the fire and cover with aluminum foil until serving
Decorate with parsley and arrange the lemons quarter all around the pan
1 tbsp fresh parsley, 1 non treated lemon, salt & pepper