Ingredients
- large pinch of saffron threads
- 900 ml (1½ pints) fish stock, preferably home-made from prawn shell / plain water
- 2 tbsp extra virgin olive oil
- 200 g (7 oz) fish fillet, cut into bite-sized pieces
- 1 handful of shrimps (cleaned peeled, deveined)
- 2 large garlic cloves, crushed
- 1 large onion, finely chopped
- ½ tsp paprika, or to taste
- 1 large greenpeppers, seeded and chopped
- 5 pieces of button mushrooms
- 250 g (8½ oz) long-grain rice
- 1 can chopped tomatoes, about 225 g
- salt and pepper
Preparation
Add the garlic, onion, paprika and Saffron and cook over a moderate heat for 2 minutes, stirring occasionally. Stir in the tomatoes and rasins and continue cooking for about 3 minutes or until the vegetables are softened but not brown.
Add the chicken pieces, and prawns and continue cooking for about 3 minutes or until the chicken are brown and prawns started to curl.
At the meantime, in a pot ready to cook the rice but only half cook it. Usually what i do is i boil the shell of the prawns to get some stock and then use this stock to cook the rice with instead of using plain water to add some extra seafood flavour to the rice. But unfortunately when i bought the prawns they were already cleaned and strip off of their shells so i use plain water this time around.
After the chicken and the prawns are well cooked then finally add in the cubed fish fillet. and continue cooking for about 5 minutes or so.
and when all the ingredients are all well blended and cooked together then it's time to bring in the green capsicum and button mushrooms in and cook for another 3 more minutes.
Half cook rice and everything mixed together, then and pour in some water or the leftover stock that you made of the shells from the prawns.
After pouring the stock or water it should look like this then the final stage is to cover it with a lid and let the rice cook like you normally cook the rice.
Voila! All done and Dandy!
À bientôt
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