DIRECTIONS:

Stir-fry half red and green bell peppers each, thinly sliced. When they’re tender add the onion thinly sliced, stir-fry until dark brown. Pour the grated tomato (about three ripe tomatos), two garlic cloves and the parsley, both thinly chopped. Cook at low heat until it gets thick and sticky, with texture of jam.
Next, add some peas, the shredded tuna (previously strained) and the rice. Stir a few times, add more hot water. When it’s halfway cooked, add the frozen prawns and the mussels, already cooked (open). Cook the rice for 18 minutes and let stay for 3 or 4 minutes before serving and bon apetit!.