Peel and chop the onion and garlic.
Halve the bell pepper, remove the core and cut the flesh into lozenges. Cut olives into small pieces. Clean and rinse the mussels.
Preheat the oven to 160 °C.
Heat oil in a large pot and fry squid rings briefly. Then add onions and garlic and sauté until colorless. Add paprika, thyme and saffron threads and stir in, salt. Add the long grain rice, extinguish with poultry stock, then place in the preheated stove and steam until tender, about 15 minutes.
In the meantime, loosen the long-grain rice with a fork from time to time.
Then carefully mix in the peas as well as the olives and add the mussels on top. If necessary, add some more chicken stock. Salt and pepper the crab tails, add them on top and cook in the oven for another 5- 8 minutes until the mussels open.
For the broth, blanch (scald) tomatoes with hot water, remove the peel, quarter, remove the core, then chop the flesh into small cubes.
Peel and chop onion and garlic. Pluck off thyme leaves.
Heat 1 tablespoon olive oil in a shallow pot, sauté onions until colorless, add tomatoes, garlic and thyme, sauté briefly and add tomato juice. Season with salt, pepper and a pinch of sugar, add remaining olive oil and saffron, heat briefly and season.
Pour saffron tomato juice in the center of the plate. D
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