Ingredients:

– 400gr of rice
– 4 prawns
– 4 langoustines
– 1/2 lb mussels, cleaned
– 2 small squid, sliced
– 1/2 lb chicken chunks
– 4 tomatoes, skinned and chopped
– 1 onion, chopped
– 3 cloves of garlic, chopped 1/8 oz peas
– 1 green pimento, chopped
– 1 small jar of pimentos in oil
– Parsley
– 2 tbsp olive oil
– 3 strands of saffron/person
– Chicken or fish stock
– Lemon wedges to garnish

Preparation:

Use 1 part rice to 2 parts stock. In a large pan, sautee the chicken until golden (10 minutes) and set aside. In the same oil, sautee the prawns and langoustines for 1 minute and set aside with the meat. Add the garlic and onion and fry until golden, then stir in the tomatoes and pimenton. Let the mixture slow cook for 10 minutes and then add the rice, stirring in well. Season and add boiling stock.

Make a paste with the saffron, garlic and parsley and stir this into the rice mix in the pan. Add the green pimentos, peas, seafood and chicken. Give this a good stir. Bring the rice to boil and then simmer gently for 15 – 20 minutes. To finish off, decorate the pan with the mussels and the pimentos in oil and place in the oven for 5 minutes.

Make a paste with the saffron, garlic and parsley and stir this into the rice mix in the pan. Add the green pimentos, peas, seafood and chicken. Give this a good stir. Bring the rice to boil and then simmer gently for 15 – 20 minutes. To finish off, decorate the pan with the mussels and the pimentos in oil and place in the oven for 5 minutes.