1/2 pound chicken tenders, cut into quarters
1/2 pound fresh fish, cut into 1-inch chunks
1/2 pound jumbo sea scallops, fresh
1/2 pound jumbo shrimp, peeled and deveined
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish
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