Rice pan with fish and meat
easy
90 mins
90 mins
Ingredients
- 1 Chicken (approx. 1 kg)
- 4 Calamaris (cuttlefish)
- 4 triggered lobster crabs
- 1 red and green pepper
- 2 Garlic cloves
- 1 Onion
- 4 TABLESPOONS Oil
- 250 g Rice
- 1/2 TEASPOON Saffron
- 1 l clear broth (instant)
- 500 g polished mussels
- 7-10 Tbsp Salt
- 100 g frozen peas
- 7-10 Tbsp white pepper
- 7-10 Tbsp Lemon and parsley
Directions
- 1
Wash the chicken, dab dry and cut into 8 pieces. Wash calamari thoroughly, peel off the dark skin. Gut squid, wash again and cut into rings. Wash crabs.
- 2
Clean, wash and cut the peppers into strips. Peel garlic and onion and chop finely. Heat the oil in a large pan and fry the chicken, squid, crab, pepper, garlic and onion.
- 3
Add rice and fry briefly. Sprinkle with saffron and deglaze with the stock. Bring to the boil and cook everything for about 20 minutes. Stir occasionally. Wash the mussels, discard opened ones and cook in boiling salted water until they have opened.
- 4
Do not eat closed mussels. Add the mussels and peas to the rice pan 5 minutes before the end of the cooking time. Season everything with salt and pepper. Garnish with lemon and parsley.
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