4 smalls chicken thighs (skinless, boneless is good)
1 cup calamari rings
1 pinch saffron
1 teaspoon smoked paprika
1/2 cup chopped red pepper (into ½" cubes)
3 cups chicken stock
Soak saffron in 2 cups chicken stock for about 10 minutes (or any stock for that matter).
Cook rice in saffron soaked chicken stock to about 70%% doneness and set aside.
Add already cooked chicken and sausage.
Add shrimp and calamari and stir well and place into oven for about 10-12 minutes until shrimp is no longer translucent.
This recipe is a condensed version without the clams and mussells (because of transport time and number of days before we had them!). It has also been simplified due to lack of equipment and space at the cottage!
Thursday, July 1, 2010 - 4:31am