Prep 15m Cook 1h 20m Additional - Ready In 1h 35m
Servings 10 servings Calories 366.6
A tasty seafood dish you must try!
Recipe 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
Cooking Directions
- 1 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.
- 2 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.
- 3 Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.
- 4 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.
- 5 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.
Nutrition Facts
- Calories 366.6
- Carbohydrate 52 g
- Cholesterol 72.4 mg
- Fat 6.2 g
- Fiber 2 g
- Protein 23.3 g
- Saturated Fat 1.3 g
- Sodium 84 mg
- Sugar 1.4 g