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Scrub the mussels well, remove the beards and store in cold water until required. Heat the oil in a paella pan or large flameproof casserole. Add the onion, fennel and garlic and cook over a moderate heat for 5 minutes. Add the saffron and stock and stir until it boils. Cook the chicken in a hot griddle pan until the peppers mark and blacken slightly. Add to the rice mixture. Mix in the drained mussels, cover and simmer for 7-8 minutes. Stir in the prawns, squid and peas and cook for 2 minutes. Serve with a leafy salad and chopped parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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