Alicante Rice

Name: Alicante Rice
Ingredients: 200 g chicken; 4 12 cups water; 1 head garlic; 8 teaspoons olive oil; 1 small spanish dried sweet peppers (nora) or 1 teaspoon of spanish paprika; 200 g red bell peppers; 200 g shrimp or 200 g shelled lobsters; 200 g white fish fillets; 200 g tomatoes, chopped; 2 cups rice (arborio, calatrava or another short grain rice); 1 pinch saffron thread; salt

12 ingredients

9 steps

Ingredients

200 g chicken
4 12 cups water
1 head garlic
8 teaspoons olive oil
1 small spanish dried sweet peppers (nora) or 1 teaspoon of spanish paprika
200 g red bell peppers
200 g shrimp or 200 g shelled lobsters
200 g white fish fillets
200 g tomatoes, chopped
2 cups rice (arborio, calatrava or another short grain rice)
1 pinch saffron thread
salt

Directions

1

Put the chicken and the garlic to boil for 10 minute.
2

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).
3

Crush the nora and the saffron with a pintch of salt in a mortar.
4

Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate.
5

Peel the garlick and fry it with the chicke until light golden.
6

Add the tomato and fry it until it is dry and starting to stick to the pan.
7

Add the rice and fry it for 3 minute.
8

Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar).
9

Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min).