A delicous Spanish dish… I used a lot of pans but I’m sure you can prepare this dish with a lot less dishes. Start with baking the chicken drumsticks. In a large flat pan bake the red bell pepper in olive oil, when slightly tender add the rice and let it bake along for a few minutes. Add the chicken stock and spices (salt, pepper, smoked paprika, curry powder and turmeric) and cover up.

Meanwhile, rinse the vongole multiple times in salty water to remove all the sand. Put on another pan with water on the heat and let it cook. When the water cooks, add the frozen scampi to a steaming part and let them steam for about 9 minutes. After 6 minutes add the fresh squid rings and let them steam along.

In a pan heat some oil and cook the vongole a few minutes until they open up. Meanwhile add the peas to the rice-bell pepper mix.

When everything is ready, put the squid rings and the vongole in the pan with the rice-mixture. stir along. Place the chicken drumsticks and the scampi on top. Sprinkle some parsley over it and serve hot.