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Ingredients
- 2 cup chicken stock
- 1/2 cup white wine
- 4 tbsp olive oil
- 2 chicken thighs
- 1/2 tsp paprika
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 1/4 cup tomato grated (cuthalf, grate and discard skin)
- 4 shrimp or prawns
- 4-6 small clams and mussels
- 2 in red peppers cutstrips
- 2 in green peppers cutstrips
- 1/2 cup artichoke hearts
- 1/2 cup peas
Ingredients
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Instructions
- Heat stock and keep warm.
- Heat olive oil in large frying pan, add chicken and fry until golden. Add garlic and onions and sauté until translucent. Add the rice, stirring until well covered with oil, about one minutes. Add the paprika and grated tomato. Stir, adding wine and hot stock.
- Bring to a boil, scraping the bottom of the pan, then add red and green pepper strips, artichoke hearts and peas. Boil slowly for 5 minutes. Add the shrimp, clams and mussels and cook another 15 minutes or until rice is done. Sprinkle with chopped parsley and serve.
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