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Ingredients

• 600 ml (1 pint) chicken stock
• 10-12 strands saffron
• 3 rashers dry-cured, smoked back bacon
• 350 g (12 oz) skinned and boned chicken breasts
• 2 tablespoons olive oil
• 200 g (7 oz) onions, thinly sliced
• 1 green and 1 red pepper, thinly sliced
• 2 cloves garlic, crushed
• 400 g (14 oz) canned chopped tomatoes
• 250 g (9 oz) long-grain rice
• Salt and black pepper
• 250 g (9 oz) baby squid tubes
• 400 g (14 oz) live mussels
• 200 g (7 oz) frozen peas
• 2 tablespoons white wine, optional
• 200 g (7 oz) large peeled prawns, defrosted if frozen
• 12 whole unpeeled prawns, optional
• 3 tablespoons chopped fresh parsley
• To serve: wedges of lemon, optional

Description

This Version Of A Traditional Spanish Dish Combines Tender Chicken And Mixed Seafood In Saffron-scented Rice.

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