Paella 'Puerto Rico'

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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