Serves eight

Ingredients
10 chicken wings, tips removed
500g clams
500g uncooked prawns
500g mussels
½ tsp saffron threads
1½ cupd dry white wine
2 tbsp olive oil
300g chorizo sausage
1 large onion, chopped
600g rice
1 large red pepper, chopped
600g tomato polpa
1.25l chicken stock
400g green beans, chopped
½ lemon, juiced
Chopped parsley

Method

Combine saffron and wine in a jug; let stand for 30 minutes.

Heat oil in a large pan, add the chicken, cook until brown and tender, and remove from pan. Add the sausage to same pan, cook and stir frequently until browned. Drain in absorbent paper. Add the onion and cook until soft.

Add the saffron mixture, rice and pepper and stir until the wine has been absorbed. Add the tomatoes and about 250ml stock. Cook, stirring until stock is absorbed. Add the remaining stock and continue stirring until the mixture boils and rice is almost tender. Place clams, prawns, mussels, sausage, chicken and beans over the rice mixture and simmer covered for 10 minutes. Check seasoning, remove from heat and cover for five minutes. Finally, add the lemon juice and the chopped parsley and serve.

Emanuel Aquilina is an Executive Chef at Coastline Hotel, Salina Bay.