2 tablespoons grapeseed oil
1 (3 to 4-pound) octopus, beaked and headsac cleaned
Salt and freshly ground black pepper
1 large pinch saffron
1/2 cup warm water
1/2 pound chorizo sausage, cut on the diagonal into 1-inch pieces
1 pound boneless chicken parts, preferably skin on, cut into 2-inch pieces
1 large white onion, diced
5 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 cup dry white wine
1 tablespoon paprika
1 tablespoon minced fresh flat-leaf parsley
6 cups chicken stock
3 cups white rice
1 teaspoon salt
1/2 teaspoon black pepper
1 pound mussels, scrubbed and bearded
1/2 pound (21-25 size) shrimp, peeled, deveined, and tails removed
1/4 cup minced fresh cilantro leaves
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