Ingredients

• 300g shrimp
• 1 fresh calamari
• 1kg crayfish from Lake Polyfytos
• 1kg mussels, in shell
• 1 red pepper sliced in strips
• 1 green pepper sliced in strips
• 2 tomatoes peeled and grated
• 8 Saffron threads
• 1/2 bunch parsley
• 2 cloves garlic, crushed
• salt and pepper
• 500g wild rice
• 1 liter fish or shrimp broth
• 150ml olive oil

Start by washing and cleaning the mussels very well, removing the beard and any other foreign bodies like sand.
Boil them in a covered pot until they open.
Discard the shell from half the mussels. If any mussels do not open, use a spoon to open it. If the mussel still does not open, discard it.
Clean the crayfish and shrimp (keep some as garnish). Cut the calamari into pieces. Put everything aside.
Using a mortal, crush the pepper, salt, garlic, parsley and Saffron, into a paste.
In a wide shallow pot, heat up the olive oil on high heat and saute the peppers until they start to brown.
Next, add the paste from the mortal and stir.
Once it is golden brown add the grated tomatoes, simmer for a few minutes and add the calamari.
At this point add the rice and stir well to combine.
Add the mussels without the shell, the peeled shrimp and crayfish. Pour in the water or broth and stir.
Put the peeled shrimp, the mussels with the shell and any other seafood we have on top.
Once the broth or water comes to a boil, lower the heat and simmer for 20 minutes.