In a large skillet, brown Chorizo, bell peppers and chicken in vegetable oil.
Once chicken is golden brown, add tomato sauce, rice and frozen peas. Stir all ingredients together.
Pour in an oven-safe dish and bake for 10 minutes.
During this time, poach the mussels in the white wine.
Take out the dish and add the scampis, the langoustines, the scallops and the mussels (opening up), the paprika and the saffron. Continue cooking for 10 minutes or until seafood is thoroughly cooked.
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