Description
A tasty seafood dish you must try!
Ingredients
- 20 mussels, cleaned and debearded
- 10 large shrimp
- 2 large squid, cleaned and sliced into rings
- 2 tablespoons olive oil
- 2 pounds boneless, skinless chicken pieces cut into chunks
- 3 cloves garlic, chopped
- 1 red bell pepper, sliced
- 2 tomatoes, cubed
- 3 cups long-grain white rice
- 1 pinch saffron
- 1 teaspoon paprika
- 1 cup green peas
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 10