2 chicken breasts
500 g of clams & 500 g prawns
1/2 kg of mussels
300 g squid rings
3 cups of rice
1 – 2 liters of fish broth
1 tablespoon of saffron
1 red pepper
2 large tomatoes without skin
2 cloves of garlic
4 tablespoons olive oil
½ teaspoon ground pepper
salt & 1 bay leaf
1 tablespoon fresh chopped parsley
1 cup cooked peas (optional)
For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place them in a covered pot with water and 1 bay leaf for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 -6) Keep the water.
Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.
Add the prawns, stir and cook over moderate heat for 5 minutes. Incorporate the clams, stir and cook about 5 minutes on medium heat. It is a good time to add the peas if you like it.
Add the rice to the pan, along with the peeled mussels. Mix and add the broth mussels and fish broth (for 3 cups of rice, 9 cups of liquid). -You can add half fish stock, half water, if you have enough broth-
Add little by little. As the broth is consumed gradually you can keep adding broth until the rice is ready.
Cook the rice for 20 – 30 minutes. When the rice is ready, turn off the heat and cover the pan with a dishcloth for 5 minutes. Garnish with the mussels placed aside earlier (the ones wih 1 shell), chopped parsley and serve with lemon wedges.
Tips_ 3 parts water to one part rice. Let stand about 5 minutes.
Tips_In Spain it is served with alioli