Cut fish into 2cm cubes.

Wash shellfish.  Remove beards, if present.  Place shellfish in a saucepan with wine & water.  Cover & heat until shellfish open 1-2cm.  Drain shellfish & reserve liquid.  Remove shellfish meats from 8 shells & cut into quarters (leave 4 in shells for garnishing).

Heat oil in a large, heavy based frypan, add fish & fry quickly on all sides until just cooked.  Remove from pan & drain on absorbent paper.

Add chicken & fry until golden brown.  Remove from pan & drain.

Add onions, garlic, green & red peppers & rice to frypan & cook for 3 minutes or until rice is transparent.

Measure reserved shellfish cooking liquid & add sufficient water to make up 2 cups liquid.  Add to the frypan with the tomatoes & juice, saffron or turmeric, chicken stock powder & water.

Mix thoroughly & heat until boiling.  Lower heat, cover & simmer gently for 10 minutes or until liquid is absorbed & rice is tender.

Stir in cooked fish, chopped shellfish & chicken & allow to heat through 1-2 minutes.  Season with salt & pepper.

Serve on a large platter garnished with the 4 shellfish still in their shells.