1 pound boneless chicken breast, cut into small pieces (500 g)
2 tablespoons olive oil
2 medium onions (200 g), finely chopped
3 cloves garlic, minced
5 small tomatoes (500 g), peeled and seeded, finely chopped
100 grams cooked mussels without shells
100 grams squid rings
150 grams shrimp
2 cups uncooked rice (400 g)
4 cups water (960 ml)
2 tablespoons salt
10 strands of saffron threads
1/4 cup chopped parsley
To decorate
8 medium cooked shrimp (280 g)
6 mussels with shells, cooked
1 pound boneless chicken breast, cut into small pieces (500 g)
2 tablespoons olive oil
2 medium onions (200 g), finely chopped
3 cloves garlic, minced
5 small tomatoes (500 g), peeled and seeded, finely chopped
100 grams cooked mussels without shells
100 grams squid rings
150 grams shrimp
2 cups uncooked rice (400 g)
4 cups water (960 ml)
2 tablespoons salt
10 strands of saffron threads
1/4 cup chopped parsley
To decorate
8 medium cooked shrimp (280 g)
6 mussels with shells, cooked
In a large skillet, cook the chicken in olive oil over medium heat for about 5 minutes
Add the onion, garlic, and tomato and cook, stirring occasionally, for about 15 minutes
Add the seafood and rice and stir
Add the water, salt, and saffron and let it simmer
Reduce the heat, cover the skillet, and cook until the rice is tender (about 25 minutes)
Add the chopped parsley and stir
Decorate with cooked shrimp and mussels and serve immediately in the same skillet
351 calories per serving
