Ingredients:
Serves 4-6

• 2 dozen mussels, scrubbed and shaved (beards 0removed)
• 500g of large shrimp, peeled and deveined
• 1 large can of artichoke hearts, drained saving the liquid
• 250g green beans ( cooked slightly remaining firm, to be 0added at the end)
• 1kg of chicken pieces (bone in provided more flavour, if 0using boneless choose thighs)
• 1 large red onion, chopped
• 4 garlic cloves, finely chopped
• 1 large can of minced tomatoes (I don't like chunks of 0canned tomatoes)
• 400 ml of broth (chicken or vegetable, beef is too 0strong)
• 2 cups of long grain rice (jasmine or patna..basmati is 0too perfumed)
• olive oil
• 200 ml of white wine
• 3 tsp of Sirocco masala

In a large pot add the sirocco to the wine and mix well. Add the mussels bring to a boil over medium high heat for about 5-10 minutes or until the mussels have opened. Remove them to a plate and save the liquid.

Heat some oil in a medium sized pan and quickly fry the shrimps until they turn pink. Remove them and then add the cut up chicken. Remove the chicken pieces once they are cooked and then add the onion and garlic. Add the rice add stir until well coated with olive oil. Add the tomatoes to the reserved mussel wine, add the broth, artichoke liquid and enough water to make 900 ml of liquid, add to the rice. Add the chicken pieces and bring to a boil, stir frequently until almost all the liquid had been absorbed.

Pour the rice mixture in a baking pan and add all the remaining ingredients. Drizzle with a slight amount of olive oil and some very sharp fresh parmesan chees ( only a little) add salt and pepper to taste and bake at 350 for no more than 10 minutes. Decorate with cooked green beans. Serve immediately