Sweat off the finely chopped onion and red pepper.  Add the diced chicken and seal.

Add the rice and sweat, add the turmeric to the stock and add to rice a bit at a time when the last has soaked up a bit.

Add mussels and squid and simmer, continuing to add the stock when necessary.

Just before rice is cooked (should take 15-20 minutes) add the frozen peas and sliced mushrooms.