Saturday, July 26, 2008

Rice with chicken and sea food (6 servings)

Time to prepare: 1 hour
Time to cook: 1 hour and 15'


Ingredients230 gr. American type rice
1 large onion
2 gloves of garlic
100 gr. small tomatoes
100 gr. cooked peppers
75 gr. green peas
250 gr. chicken breast cut into cubes
100 gr. cuttlefish
500 gr. pen shells
20 mussels
6 shrimps
1/2 litre Hot vegetable stock
30 threads of saffron crocus
1 small hot pepper
1/2 cup parsley
Extra virgin olive oil
Salt and pepper to taste


Preparation Method- Wash and prepare accordingly all sea food.
- Pour a bit of oil in a sauce pan, half the garlic and a bit of parsley. Then put in the pen shells and the mussels. Cook for 5 minutes.
- Prepare the chicken. Cook chicken until it gets golden brown. Add salt and pepper, and keep it warm. Lightly cook the onion, the garlic and the hot pepper.
- Cook cuttlefish. Cut them into pieces (round shape) and lightly cook them in a sauce pan with a bit of olive oil. Then put in the small tomatoes, a bit of hot water (if needed) and salt. Cover the saucepan with a lid. Cook them for 20 minutes.
- Prepare the rice. Pour hot water on the green peas and then wash them with running water. In a saucepan lightly cook the rice with a bit of olive oil. Add the cuttlefish and the liquid from the pen shells and mussels.
- Finally add the peppers, the green peas, the saffron crocus (dissolved in water) and the 2/3 of vegetable stock. Cook for 10 minutes.
- Then put them in the oven for 10 minutes in 200 c. Add the chicken, all the sea food and the rest of vegetable stock and cook for further 5 minutes.


Serve as it is, putting a bit of chopped parsley on top.

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