Sprinkle the chicken with 1 tablespoon spice and rub it in. Heat the oil in a large stock pot over medium high. Add the chicken and brown on all sides, about 4 minutes. Add the onions, peppers, celery, garlic, sausage, and rice, cook for 2 minutes. Stir in the tomatoes, peas, bay leaves, and saffron and simmer for 2 minutes. Add the stock, stir well, bring to a boil. Lower the heat to medium, cover, and simmer for 8 minutes. Add the shrimp and mussels, cover, and cook for 3 minutes. Sprinkle with chopped parsley and drizzle with the rouille.
Yield: 4-6 servings