1 Open the mussels in a pot, strain the cooking water and set it aside.
2 Roast the peppers in the oven and remove the skin if you took raw ones
3 In the paella pan, add olive oil and sear the pork and chicken over high heat
Add the two heads of garlic, degemmed and crushed. Remove the meat and garlic as it browns nicely. (remember that the chicken will continue cooking afterwards) So it takes about twenty minutes.
4 Add the sliced cuttlefish white to sear as you have space, then pour in the entire can of tomatoes, then the pound of shrimp and a few small unpeeled shrimp.
Add 2 small pinches of salt, 2 or 3 good grinds of pepper, thyme flowers, and 2 bay leaves. Wait about twenty minutes for the tomato to reduce well, which will mean that the shrimp and cuttlefish are cooked. Turn the pan from time to time if it's on a stovetop with two burners
5 Put everything back in the pan, add the mussel juice, the shelled mussels, except about ten that you'll keep for decoration, and let simmer a bit
6 Add three times more water than rice you're going to put in: 500g (17.75 oz) of rice = 1½ liters of water. When the water boils, add the saffron, a parsley mixture and the peppers.
7 20 minutes before eating, pour in the long grain rice. No more, no less and as mom says, rice doesn't wait!! Serve as soon as it's cooked ...
8 Place on top for a nice presentation, a few large mussels with half a shell that you will have kept, and the king prawns that you will have heated separately.
Don't forget a few slices of lemon!
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