1 c. dry white wine
24 clams
2 lbs. mussels
1 lb. squid
1 lb. shrimp
1/2 lb. sausage
1 sm. chicken
1/2 lb. veal
2 1/2 c. rice
1/2 c. peas
2 sm. sweet peppers
1/4 tsp. saffron
1 tsp. paprika
1/2 c. olive oil
3 cloves garlic, chopped
1 med. onion, chopped
3 tomatoes, chopped
Salt and pepper to taste
2 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.