Paella Puerto Rico

Ingredients

• 2 tablespoons grapeseed oil
• 1 (3 to 4-pound) octopus, beaked and headsac cleaned
• Salt and freshly ground black pepper
• 1 large pinch saffron
• 1/2 cup warm water
• 1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces
• 1 pound boneless chicken parts, preferably skin on, cut into 2-inch pieces
• 1 large white onion, diced
• 5 cloves garlic, lightly crushed with the side of a knife blade, and minced
• 1 cup dry white wine
• 1 tablespoon paprika
• 1 tablespoon minced fresh flat-leaf parsley
• 6 cups chicken stock
• 3 cups white rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound mussels, scrubbed and bearded
• 1/2 pound (21-25 size) shrimp, peeled, deveined, and tails removed
• 1/4 cup minced fresh cilantro leaves

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