1 c. dry white wine24 clams2 lbs. mussels1 lb. squid1 lb. shrimp1/2 lb. sausage1 sm. chicken1/2 lb. veal2 1/2 c. rice1/2 c. peas2 sm. sweet peppers1/4 tsp. saffron1 tsp. paprika1/2 c. olive oil3 cloves garlic, chopped1 med. onion, chopped3 tomatoes, choppedSalt and pepper to taste2 c. boiling water
Marinate veal in wine for 24 hours. Season to taste with some of the salt and pepper. Cut up chicken. Brown garlic and onion in oil. In same oil fry chicken pieces, veal and sausage. Add tomatoes and simmer with the meat for 15 minutes. Add wine, marinade and rice to mixture. Add saffron and paprika and stir slightly. Cook over high heat for 5 minutes while stirring. Cook over low heat for 10 minutes. Add seafood and peas and cook until rice is soft. (Do not stir after adding seafood and peas.) Serve with lemon wedges. Serves 8.