Trim any fat and excess skin from the chicken. Slice the sausage. Chop onion and green pepper. Scrub mussels.

Heat the Wok, set at th.5. Add the olive oil and the chicken joints.

Saute the chicken evenly to brown. Stir in the sausage, onion and green pepper, saute for a further 3 minutes to soften the onion.

Add the long grain rice garlic, cook whilst stirring to mix thoroughly.

Turn the heat to th.3 add the stock.
As the liquid comes to a boil, add tomatoes and peas.
Stir in the squid and prawns.

Arrange mussels on top of the mixture. Add saffron, salt, pepper and cayenne.

Put the lid on the Wok and simmer at th.3 for 25-30 minutes or until the stock is absorbed into the rice.