John Myers
Ingredients for 4 servings:
- 500 g squid(s) (squid rings)
- 1 chicken cut into pieces
- 4 tbsp oil (soybean oil)
- 1 cube of chicken stock
- 375 g rice
- 1 pinch of saffron
- 1 pkt. peas, frozen
- Tomato peppers from the jar
- Olives, green
- 200 g mussels (mussel meat)
- 200 g shrimp
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Fry the 500g squid rings and the chicken pieces in 2 tablespoons of soybean oil. Then add a little chicken stock and cook everything together for about 10 minutes. Keep the squid rings and chicken pieces warm. Cook the rice until grainy and drain carefully. Melt the saffron in 2 tablespoons of soybean oil in a shallow ovenproof dish and toss the rice in it until it turns yellow. Preheat the oven to 225°C. Cook the peas for 5 minutes, drain well, and add to the rice along with the sliced tomato, pepper, and sliced olives. Finally, carefully mix the mussels and shrimp into the rice. Then arrange the chicken pieces and squid rings on top. Place the finished dish in the oven preheated to 225°C for 5 minutes. Total cooking time: 30 minutes.
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