A traditional Spanish dish intended to use up the weeks leftover's. In that tradition, freely substitute with what is on hand. Chicken and mussels work wonderfully. Serves two.

Turn the oven to 425F.

1. Dice one onion, and slice one yellow pepper into half inch strips. Place in an oven safe wok or deep pot. Fry in a tablespoon of butter over medium heat until soft. Add two diced cloves of garlic. Fry for one minute more.
2. Add 1 cup of rice, 2.5 cups of chicken stock, 1 tsp of kosher salt, 2 tsp of pepper, 1 tsp of chili powder, and if on hand, 0.5 tsp of crushed saffron threads. Bring to a boil.
3. Cover and place in the oven for 15 minutes. After 15 minutes, take off the lid and cook 15 minutes longer.
4. In the meantime, slice and fry up two italian sausages and a handful of scallops (about 4 minutes). Throw in two handfuls of prawns and cook just until they turn pink.
5. Serve the rice topped with seafood. Garnish with fresh parsley and a slice of lemon.



Brittany said...

i love all your recipes! this one looks fantastic. :)

meli said...

Looks delicious!! I'm going to have to try it sometime.

Erimentha said...

looks simply devine!!!!!!!!!

sarah said...

yumm. :)

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