Ingredients Jump to Instructions ↓

  1. 1 Frying chicken - cut in twelve (small) pieces

  2. 1/2 lb 227g / 8oz Tender roasting pork - cut in twelve pieces

  3. 6 Crayfish - cleaned

  4. 1/2 lb 227g / 8oz Squid - cleaned - cut in rounds

  5. 2 Clams or mussels - cleaned

  6. 7 cups 1659ml Water

  7. 1/2 cup 118ml Olive oil

  8. 12 Canned artichoke hearts

  9. 2/3 cup 106g / 3.7oz Green beans or peas - precooked or canned, drained

  10. 2 cups 320g / 11oz Rice

  11. 1 Saffron Salt - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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