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