-
1
Cook vegetables over high heat with 4 tbsp (60 ml) olive oil until tender.
-
2
Season with salt and pepper and remove from heat.
-
3
Cook peas in boiling, salted water until tender, and add to vegetables.
-
4
Cook thoroughly cleaned shellfish over high heat in a pan without water until shells open.
-
5
Cool and shuck them and add to vegetable mixture along with diced crabmeat.
-
6
Cook unshelled shrimp in salted water for not more than 5 min.
-
7
Heat remaining olive oil in deep skillet and fry chicken for 20 minutes, turning each piece.
-
8
Drain and keep hot.
-
9
Saute bacon, cutlets and sausage in the same skillet and cut meat into pieces.
-
10
Meanwhile, make a pilaf with the saffron.
-
11
Just before serving, mix all the vegetables, meats (except the chicken and shrimp) and the rice together carefully.
-
12
Put in deep earthenware dish and arrange chicken and shrimp on top.
