4 tbsp olive oil                                  1/2 cup dry white wine
450g chicken pieces                        2 cups chicken broth
2 tbsp minced garlic                         1 ea red / green bell pepper, strips
1 medium onion, diced                    1/2 cup artichoke hearts
1 cup Arborio rice                             1/2 cup peas
1/2 tsp saffron                                  4 large shrimp (12 small), raw shell on
1/2 cup diced tomatoes                   4-6 clams and mussels

Heat oil in a large frying pan over medium heat. Add chicken pieces and saute until almost done.

Add garlic and onions and saute until soft. Add the rice and saffron, stirring to coat with oil, about one minute (turmeric can be used instead of saffron).

Add tomatoes, wine and broth. Bring to boil, scraping the bottom of the pan. Add pepper strips, artichoke hearts and peas.

Reduce heat and simmer for 5 minutes.

Add shrimp, clams and mussels and cook for 15 minutes or until rice is done.

Garnish with fresh parsley and serve.