Served as main course. Non-vegetarian dish.

Spanish

200 gm Chickens

4 1/2 cups Water

1 head Garlic

8 teaspoons Olive Oil

1 small Spanish dried Sweet Pepper (nora) or 1 teaspoon of Spanish Paprika

200 gm Red Bell Peppers

200 gm Shrimp or shelled Lobsters

200 gm White Fish Fillets

200 gm Tomatoes, chopped

2 cups Rice (arborio, calatrava or another short grain rice)

1 pinch Saffron threads

Salt

Put the chicken and the garlic to boil for 10 minute. Meanwhile heat the oil in a paellera or a large and shallow frying pan and fry the nora (if your using paprka skip this and the next step). Crush the nora and the saffron with a pintch of salt in a mortar. Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate. Peel the garlick and fry it with the chicke until light golden. Add the tomato and fry it until it is dry and starting to stick to the pan. Add the rice and fry it for 3 minute. Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar). Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min).

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 4-6

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