4-6 pieces chicken
3 onions, sliced
2 tomatoes, skinned and chopped
4-6 cloves of garlic, crushed
60 ml olive oil
400 g basmati rice
1 tbsp vinegar
600 ml chicken stock
225 g shrimps or prawns
8 prawns, peeled deveined with tails intact
2 pimentos preferably or
1-2 red capsicum, sliced lengthwise into
6-8 pieces
15-18 olives
½ tsp saffron
2 tsp paprika, freshly ground
1 tsp chilli sauce, optional
225 g sausages cut into 1-2 inch pieces salt and pepper
Soak rice in water and vinegar for 15 minutes. Fry shrimps or prawns for 5 minutes.
Heat oil in a large frying pan, brown chicken pieces for 7 minutes, add sausages, fry for 3 minutes, take out all on absorbent paper. In the same frying pan add chilli sauce, garlic and onions, fry for 5 minutes. Add strained rice, fry for 1-2 minutes or until rice is coated with oil. Add tomatoes, chicken, sausages, and capsicum, reduce heat and cook for 5 minutes.
Add saffron to 1 cup of stock and bring to a boil, pour it over the rice, add the rest of the stock and simmer on low heat for 10 minutes. Stir in olives, partially fried prawns and other ingredients and cook for 10 minutes uncovered or until all liquid is absorbed and rice is cooked.
Do not stir at this stage if you want it to form a thin crust on the base and serve immediately in the frying pan in which it is cooked.