Heat the oil and butter in a large pan and brown the chicken pieces. Remove and keep aside.
Split the crayfish tails in half lengthwise and fry in the same pan. Set aside with the chicken.
Fry the onions in the same pan until soft and caramelized, add the garlic and the red pepper and sauté for 2 minutes.
Add the tin of tomatoes and 400ml of the stock. Return the chicken to the pan and cook, covered, at low heat for 20 minutes.
Add the pinch of saffron to the remaining chicken stock and leave to soak.
Add the rice and simmer for 20 minutes and then add the remaining stock with the saffron, the cubed fish and the peas. Season with salt and pepper and simmer until the rice is cooked and most of the liquid is absorbed.
Add the calamari and mussels and simmer for 4 minutes and then add the crayfish tails and prawns and cook until the prawns turn pink.
Recipe reprinted with permission of Pink Polka Dot
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