Seafood And Rice Recipe
Summary
Main IngredientSeafood
Ingredients
| Rice | 500 Gram, boiled | |
| Tomatoes | 500 Gram, deseeded | |
| Garlic | 4 Tablespoon, chopped | |
| Frozen green peas | 1 Cup (16 tbs) | |
| Tomato puree | 2 Tablespoon | |
| 1/2 kg chicken with skin, cut into pieces, through the bone | ||
| 2 tbsps of mixed herbs (parsley, marjoram, thyme | ||
| Chillies | 2 Teaspoon | |
| 500 g seafood - large prawns, clams, squid, mussels | ||
| 2 litres of strong chicken stock | ||
| 2 tsps of saffron, diluted in warm water | ||
| Red peppers | 2 To taste, cut into strips | |
| Plenty of olive oil | ||
Directions
You will need a large flatfish pan or frying pan.
I find an aluminium or copper 'thal'comes closest to a paelleria Heat about 1 cup of olive oil and fry the chicken until golden.
Add the garlic and let it sizzle.
Lower the heat, ac the tomato puree and chilli paste and coat the chicken with this.
Throw in the rice, stir once (you may need to ac more olive oil) and add the saffron, tomatoes and stock.
Cook covered for approximately 25-30 minutes or until the rice is tender but still firm and separate.
You may need to add more stock or water.
Add the herbs, peas (if frozen, add directly) pepper strips and seafood.
Check for seasoning.
Cover and cook until the seafood is just cooked.
I find an aluminium or copper 'thal'comes closest to a paelleria Heat about 1 cup of olive oil and fry the chicken until golden.
Add the garlic and let it sizzle.
Lower the heat, ac the tomato puree and chilli paste and coat the chicken with this.
Throw in the rice, stir once (you may need to ac more olive oil) and add the saffron, tomatoes and stock.
Cook covered for approximately 25-30 minutes or until the rice is tender but still firm and separate.
You may need to add more stock or water.
Add the herbs, peas (if frozen, add directly) pepper strips and seafood.
Check for seasoning.
Cover and cook until the seafood is just cooked.
Chef
