Tunisian Paella

INGREDIENTS:8 tbspoons of Tunisian extra virgin oil,1/2 cup of rice,20 shrimps,20 mussels,20 clams,2 boneless chicken breasts (strips or chunks),1/4 cup of peas,1/2 small can of red pepper,100 g (3,5 oz) artichokes hearts,1 cube of fish bouillon,saffron, pepper, salt,5 tablespoons of tomato sauce,3 cloves of garlic,1 medium onion,extra large frying pan.
PREPARATION:Boil 1/2 cup of water with a cube of fish bouillon, and keep it hot over low heat.Clean the mussels and the clams, and make it open in a separate pot with salt and pepper,and reserve them for later. Heat the oil before adding the ingredients. Peel and chop the garlic,chop the onion in small pieces and add to the garlic. When the onion is are golden brown,add the tomato sauce and simmer all together. Add the chopped squids, chicken cut in small pieces,artichokes hearts. Simmer for about 10 minutes. Add the rice, spices, simmer while stirring for 5 minutes,and then pour in fish bouillon to fill the pan. Boil about 10 minutes, add the sweet peas, the red peppers,the mussels, the shrimps and the clams. Keep cooking until the rice is cooked, and stir from time to time to prevent rice sticking to the bottom of the pan. Keep adding water as necessary.When the water evaporates completely, and the rice is done, turn the fire off, cover the pan and let it rest for 5 minutes before serving. Serve with lemon quarters.