Before you even ask. No, this is not a paella dish. It goes into the same family of dishes but if I am strict the ingredients do not adhere to the traditional ones as they are featured in the Valencian paella. (Just for you to know I did not use rabbit nor saffron –two of the main ingredients for the real paella)
What you need:
- 2 spoons olive oil
- 1 dent garlic
- ½ very thin sliced green bell pepper
- ½ diced tomato
- 250 g diced chicken
- 150 g sepia stripes or dices
- 9 big peeled prawns (you can use the heads and peels of the prawns to make your own seafood stock è just boil them with 3½ cups of water and a spoon of salt)
- 1 cup round rice
- 3 cups fish or seafood stock
How you do it:
In a pan stir fry with some oil garlic, pepper, chicken and, sepia stripes. Once the garlic turns golden brown add the tomato and keep on stirring. Add the rice and stir-fry for 1 more minute. Cover the rice with the seafood stock and DO NOT stir anymore (stirring will release starch from the rice making the dish lake a pudding). Just a few minutes before all the stock has evaporated add the shrimps.
Serve and enjoy
The Chef Cat 