Serves 4

Ingredients
400g medium grain rice
10g saffron
1 medium-sized onion, diced
2 cloves garlic, finely chopped
100g shrimps
100g black shell mussels
100g vongole meat
100g calamari, diced
250g chicken breast, cut into cubes
100g chorizo, cut into cubes
50g peas
3 small capsicums (red, yellow and green), diced
1 small ladle tomato sauce
500ml chicken stock
100ml white wine
Olive oil
Salt and pepper

Method

In a hot pan pour a dash of olive oil.

Add the onions and garlic and fry till transparent. Add the chicken breast and chorizo. Add the seafood and cook for two more minutes. Add the capsicums and fry for another two minutes.

Add the rice and saffron. Pour in the white wine and cook until alcohol evaporates. Add the chicken stock gradually.

When the rice is nearly cooked (approximately 15 minutes), add the peas and tomato sauce.

Season with salt and pepper.

Serve with a piece of lemon.

Sandro Deguara is a Chef, L’Aroma Restaurant, Sliema.