|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Red pepper||1 , deseeded and sliced|
|Garlic||2 Clove (10 gm), crushed|
|Honed and skinned chicken||1|
|Risotto rice||375 Gram|
|Dry white wine||150 Milliliter|
|Hot chicken stock||600 Milliliter|
|Tomato puree||1 Tablespoon|
|Mixed seafood||500 Gram|
|Plum tomatoes||200 Gram, skinned and chopped|
|Freshly ground black pepper||To Taste|
|Chopped parsley||5 Tablespoon|
Heat the oil in a large, non-stick frying pan.
Add the onion, pepper, and garlic, and fry gently for 3-4 minutes, until softened.
Stir in the paprika and fry for 1 minute.
Add the chicken and fry over a medium heat for 2 minutes, then add the rice.
Pour in the wine and simmer until it has been absorbed into the rice.
Mix together the chicken stock, tomato puree, and saffron, and add to the rice mixture.
Bring to the boil, turn down the heat, cover the pan, and simmer gently for 25 minutes, adding the seafood and plum tomatoes about 7 minutes before the end of the cooking time.
Season well and stir in the parsley.