• 1 ¼ - 1 ½ Pounds Pork Tenderloin – Brined see instructions below
• Roasted Garlic Extra Virgin Olive Oil
• 8 to 12 Chicken Tights or Legs skin off
• 1 ½ cup Onion diced
• ½ pound Bamba Calasparra Rice or Enriched Parboiled Long Grain Rice from Uncle Ben’s Converted Brand
• ½ pound Chorizo Sausage cut into ¼ inch dice
• ½ cup FRESH Orange Juice
• 1 teaspoon Saffron
• 2 tablespoons Garlic minced
• 1 ½ cup mixed Green Red or Yellow Peppers, cut into medium to small dice
• 1 cup peeled seeded and diced medium size Tomato
• 1 cup Serrano Ham or any good backed Ham cut into ¼ inch cubes
• 2 cups Chicken Stock
• 12 medium Shrimp about 21/25 per pound
• 1 pound Grouper Sea Bass, or Dolphin cut into 1 ½ ounces piece
• 12 nice size Sea Scallops
• 12 large Shrimp about 15 per pound
• 2 pounds Mussels
• Lemon wedges or crown for decoration
• Italian Parsley for decoration
• ½ cup Peas for decoration
• Fleur De Sel Salt and Black Pepper

For the Brine

• 1/2 cup Salt
• 1/2 cup Brown Sugar or Molasses
• 1 1/2 quarts Water
• 2 Bay Leaves
• ONLY if you have them add 10 cracked Juniper Berries

For the Rub

• 1 tablespoon Paprika
• 1 tablespoon Ground Coriander
• ¼ teaspoon Cayenne Pepper
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoons Brown Sugar

For the Mussels

• 2 tablespoons Extra Virgin Olive Oil
• 1 cup Onion chopped
• 1 tablespoon fresh Thyme chopped
• 2 tablespoons fresh Garlic chopped
• 1 ½ cups Chardonnay
• 2 pounds fresh Mussels
• 2 tablespoons Parsley chopped
• Salt and Pepper to taste