- 1 boneless chicken breasts or thighs, skin on
- salt for taste
- plain flour, for dusting
- 3 Tlb olive oil
- 3 sausage, sliced
- 1 big onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 littre chicken stock, hot (i use chicken cube)
- 1 pinches saffron
- 300 g rice
- 1 small bunch flat-leaf parsley
- some chopped carrots
- 6-8 big prawns
- 1 big sea crab
- 1 big squid, slice
- Chinese paisley
- 4 lemon wedges
Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides.
Add the sliced of sausage and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add rice and infused stock and leave to cook on a medium heat, stirring from time to time.
After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more.
Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.