Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
10
Ingredients
Directions
Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.
Nutrition Facts (per serving)
| 367 | Calories |
| 6g | Fat |
| 52g | Carbs |
| 23g | Protein |
