for 4 people:
3 Tbsp. good olive oil
1 small chicken, about 1 1/2 lbs., cut up and lightly salted
2 Tbsp. minced onion
1/4 cup tomato, peeled and minced or pureed
1 clove garlic, peeled and minced
5 cups water
2 cups rice
1/4 lb. fresh fish, with firm white meat, cut into fillets or
4 Dublin bay prawns (Nephrops norvegicus)
12 large shrimp
1/4 lb. fresh shelled peas
1 canned pimento, cut into strips, for decoration
Heat the oil in the pan, then add the chicken, cut up and seasoned
with salt. Saute until the chicken is lightly browned. Add the
onion, tomato, garlic, saffron and water. Bring to a strong boil,
adjust the salt if necessary, then add the rice, spreading it out
evenly. Allow to cook for 8 minutes, then add the fish and place
the Dublin bay prawns, mussels and shrimp on top, evenly spaced.
Scatter the peas over all. Cook for 8 minutes more, either on top
of the stove or in a very hot oven. Remove from the heat, decorate
with the strips of pimento, cover and let stand for about 5 minutes.
Serve while still very hot, accompanied by slices of lemon.