Recipe by Tia Beta

Spanish style rice with poultry and seafood.

Ingredients Nutrition


  1. Put the olive oil in a “paella” or large frying pan. Fry the chicken on low.
  2. Add the onion and half of the pepper. Fry on low for five minutes.
  3. Add the tomato and squid. Fry on low for five minutes.
  4. Add the rice and swirl.
  5. Add water (where you boiled the shrimp and prawn shells),
  6. Add the garlic, parsley and saffron and bring to boil.
  7. Season with salt.
  8. Cover with foil, and cook on very low for ten minutes.
  9. Add the clams, shrimp, prawns, fish and peas. Whirl the pan.
  10. Arrange the mussels and strips of pepper in a radial fashion.
  11. Put the foil back on and cook on very low for another ten minutes.
  12. Adjust the water. Shake the pan; do not stir the mix.
  13. The rice is cooked when the grains are soft outside but lightly hard inside. The mussels should be open.
  14. Check seasoning.
  15. Wait at least five minutes before serving.

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