Seafood And Rice
|Thick grained rice||500 Gram (Kerala Or Goa Unpolished Or "Boiled" Rice Is Perfect)|
|Tomatoes||500 Gram, peeled, de-seeded and chopped|
|Garlic||4 Tablespoon, chopped|
|Green peas||1 Cup (16 tbs) (Fresh / Frozen)|
|Tomato puree||2 Tablespoon|
|Chicken with skin||1⁄2 Kilogram, cut into pieces, through the bone|
|Mixed herbs||2 Tablespoon (Parsley, Marjoram, Thyme)|
|Chili paste||2 Teaspoon (Kashmiri Chilies Ground With A Little Water)|
|Seafood||500 Gram (Large Prawns, Clams, Squid, Mussels)|
|Strong chicken stock||2 Liter|
|Saffron||2 Teaspoon, diluted in warm water|
|Red peppers||2 , roasted and cut into strips|
|Olive oil||2 Cup (32 tbs)|
You will need a large flatfish pan or frying pan.
I find an aluminium or copper 'thal'comes closest to a paelleria Heat about 1 cup of olive oil and fry the chicken until golden.
Add the garlic and let it sizzle.
Lower the heat, ac the tomato puree and chilli paste and coat the chicken with this.
Throw in the rice, stir once (you may need to ac more olive oil) and add the saffron, tomatoes and stock.
Cook covered for approximately 25-30 minutes or until the rice is tender but still firm and separate.
You may need to add more stock or water.
Add the herbs, peas (if frozen, add directly) pepper strips and seafood.
Check for seasoning.
Cover and cook until the seafood is just cooked.