Time
0 min
Serving
10 persons
Calories
367
A tasty seafood dish you must try!
Ingredients
- mussels, cleaned and debearded: 20 piece
- shrimp: 10 piece
- squid, cleaned and sliced into rings: 2 piece
- olive oil: 2 Tbsp
- boneless, skinless chicken pieces cut into chunks: 2 pound
- garlic: 3 clove (chopped)
- red bell pepper: 1 piece (sliced)
- tomatoes: 2 piece (cubed)
- long-grain white rice: 3 cups
- pinch saffron: 1 piece
- paprika: 1 tsp
- green peas: 1 cup
Metric Conversion
Stages of cooking
-
In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.
-
Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.
-
Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
-
Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.
-
Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.
