Heat the oil in a large deep frying pan. Add the garlic and cook for a few minutes to flavor the oil. Remove and discard the garlic. Add the onion, tomatoes, red pepper, and chicken pieces. Reduce the heat and add the paprika. Cook for 10 minutes, stirring frequently. Spread the rice evenly in the pan and cook for 2 to 3 minutes more, stirring constantly. Remove the pan from the heat and add the saffron. Pour in the stock, stir throughly, and bring to a boil. Add the peas and shrimp and cook over a low heat for 15 minutes or until almost all the liquid has been absorbed. Put the mussels on top of the rice, cover the pan and cook for 6 to 8 minutes or until the mussels have opened. Discard any that are shut. Serve hot.{$7e}(Original recipe for 4)
