Divide the meat into pieces. Skin the tomatoes. Rinse, clean and seed the peppers. Cut both into small pieces.
Brown meat in oil. Sauté onion and garlic. Add vegetables and paradeis pulp. Season with salt and pepper.
Sprinkle in long grain rice and fold in. Pour 250 ml of water. Add bay leaf spice and saffron dissolved in a little water. Spread squid rings, chopped fish, cleaned mussels and lobster crab tails evenly on top. Simmer gently for about 25-half hours. Add peas and artichokes 5 minutes before end of cooking time. Garnish with parsley if desired.
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