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Rice with Chicken and Seafood Recipe

Rice with Chicken and Seafood Recipe

Ingredients :

500 g chicken pieces

500 g mussels, scrubbed and beard removed

500 g medium raw shrimps, peeled and devein, leaving tails intact

200 g squid hoods

300 g pork fillet, sliced thickly

2 chorizo sausages, thickly sliced

1/4 teaspoon saffron threads

4 large tomatoes

4 tablespoons cooking oil

4 cloves garlic, crushed

3 onions, chopped

1/4 teaspoon turmeric, ground

2 cups short grain rice

1.25 liters chicken stock

100 g greens beans, cut into 4 cm lengths

1 red pepper, cut into thin strips

1 cup peas


Method :

Cut the squid hoods into thick slices of about half cm. Use a small bowl to soak the saffron threads in 2 tablespoons of boiling water for 15 minutes. Use a sharp kitchen knife to score a cross at the base of each tomato and place in a heatproof bowl. Cover with boiling water and leave for 2 minutes. Plunge into cold water to stop the cooking. Peel the tomato skin away from the cross. Cut the tomatoes in half horiontally, removing the seeds with a teaspoon and chopping the flesh.


Heat a heavy-based pan with 1 tablespoon of oil and add the chorizo slices. Cook over moderate heat for 5 minutes, or until the chorizo slices turned brown. Drain on paper towel. Add the chicken pieces to the pan and cook for 5 minutes or until golden. Drain on paper towels. Add the pork and cook for 3 minutes or until brown and also drain on paper towesls.


Heat the remaining oil in the pan. Add the onion, saffron, garlic and soaking liquid, and turmeric. Cook over moderate heat for 3 minutes or until the onion is golden. Add in the tomatoes and cook for 3minutes or until the tomatoes are soft. Add the rice and stir for 5 minutes. By then the rice should be translucent. Add the stock and bring to the boil, cover with a lid and simmer for 10 minutes. Add the chicken pieces, and continue to cook for 20 minutes with a cover. Add the pork, shrimps, mussles, squid, chorizo and vegetables. Cover and cook for the last 10 minutes or until the liquid is fully absorbed. Serve hot.


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