Recipe for The saute pan
    Make 8 Servings

The market: 1 chicken (3 to 4 pounds) 16 Mediterranean mussels 16 shrimp 14 oz calamari 1 cup olive oil 2 onions 2 green bell pepper 6 tomatoes 1 pinch of saffron 2 garlic cloves 8 oz green beans ½ pound of peas 1 pound long rice Salt, pepper and cayenne pepper

Cut the chicken in 8 pieces. Clean the mussels in water.

In your Staub saute pan, heat a little olive oil and rapidly sauté the shrimp until it is light brown, keep warm.

Cook the chicken. Add the calamari (in long strips), chopped onions, green bell peppers (strips) and diced tomatoes. Add the saffron on top, chopped garlic, green beans cut in ½ and the peas. Cook this stew on low heat for 15 minutes.

Add rice to the stew and pour 1 quart of boiling water on top. Add the mussels, salt, pepper, and cayenne pepper. Bring to a boil, cover and cook slowly for 20 minutes. Add the shrimp and cover. Let the dish rest for 10 minutes before serving

Bon Appetit.