Ingredients (2~3 servings)
Main Ingredients
| Clams | 100g |
| Mussels | 6 |
| Squid | 50g |
| Black tiger prawns | 4 |
| Garlic | 1/2 |
| Onion | 1/4 |
| Paprika | 1/2 |
| Chicken thigh | 50g |
| White wine | 50cc |
| Pepper | Appropriate amount |
| Olive oil | Appropriate amount |
| Rice | 200g |
| Saffron powder | 1/4 tsp |
| Boiled tomatoes | 35g |
| Water | 350cc |
| Salt | 1/2 tsp |
Toppings (optional)
| Black olives | 6 |
| Lemon | 1/2 |
| Italian parsley | Appropriate amount |
Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.
Perparation
- Remove sand from clams and wash thoroughly with water.
- Scrub the surface of the mussels with a metal scrubber, wash thoroughly with water, and remove byssus threads.
- Remove the internal organs of the squid, roughly chop the squid, and remove the skin from the body and cut into 1cm-wide slices.
- Cut off the legs and remove the vein of the black tiger.
- Cut the chicken thighs into bite-sized pieces about 1cm square.
Method
- Put olive oil on a flat plate, heat it with [MED], and fry the chopped onions and garlic. Add chicken thighs, black tiger prawns, squid, mussels, and chopped paprika in that order and stir-fry. Add white wine and bring to a boil. Sprinkle with pepper and remove to a plate.
- Add olive oil to the flat plate from ① and fry the rice. When everything is heated, add saffron powder and boiled tomatoes and stir-fry. Add back the ingredients other than the black tiger prawns and mussels from ①, add water and salt, and bring to a boil at [HI].
- Cover with a lid and heat on [MED] for about 25 to 30 minutes until the rice is cooked through. Heat on [LOW] until the water evaporates and adjust the amount of water.
- Arrange the black tiger prawns and mussels from ① and toppings cut to your liking.
Written by
BRUNO Official