Rice With Boned Chicken And Shelled Fish

Recipe Ingredients

		(arroz parellada)
1		Frying chicken - cut in twelve (small) pieces
1/2 lb	227g / 8oz	Tender roasting pork - cut in twelve pieces
6		Crayfish - cleaned
1/2 lb	227g / 8oz	Squid - cleaned - cut in rounds
2		Clams or mussels - cleaned
7 cups	1659ml	Water
1/2 cup	118ml	Olive oil
12		Canned artichoke hearts
2/3 cup	106g / 3.7oz	Green beans or peas - precooked or canned, drained
2 cups	320g / 11oz	Rice
1		Saffron
		Salt - to taste

Recipe Instructions

Put fish, shellfish, pork, and chicken in a large pot with 7 cups of water. Simmer until chicken and pork are tender. Strain liquid through a sieve. Remove bones from chicken and shells from shellfish.

Heat olive oil in a large pan. Fry chicken and shellfish after patting them dry with a towel. When they are browned, add vegetables and rice; stir until rice is browned. Heat to boiling 5 cups of the liquid in which the fish, pork, and chicken cooked. Pour boiling liquid over rice.

Season with salt and a pinch of saffron dissolved in a little of the boiling liquid. Stir just enough to mix. Let it boil hard until rice begins to absorb the liquid; then reduce flame and continue cooking 10 to 15 minutes or until rice is done. Let it rest 4 to 5 minutes before serving.

Source:
Barbara Norman

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