125g butter
250ml olive oil
10 chicken pieces (thighs and drumsticks)
Salt and Pepper
1 packet of Spanish rice (or 2 cups short grain rice)
2 onions
1 green and 1 red pepper
5 ripe tomatoes (or 1 tinned tomatoes)
2 tsp tomato paste
½ tsp Turmeric (or 2 strands of Saffron)
1 cup dry white wine
2 cups chicken stock
1,5 kg Seafood mix (crabsticks, calamari and prawns)
1 cup pitted Calamata Olives
1 tbsp crushed garlic (optional)
1 cup blanched green peas (for colour)
Parsley for garnishing
2 tins of smoked mussels
10 black musselsbeards removed and cleaned

Spice the chicken pieces with salt and pepper.
Brown the chickenin olive oil and butter.
Remove the chicken and brown the rice in the same oil, add peppers and onions and glaze.
Add tomatoes, tomato paste, turmeric, drained tins of mussels as well as the wine and chicken stock and garlic.
Let it all simmer until the rice is cooked.
Mix in the mussels and seafood mix.
Cover and allow to simmer for 10 minutes.
Remove any mussels that have not opened, stir in the blanched peas and garnish with sprigs of parsley.