Ingredients
60
ml
olive oil
1
onion
, chopped
red pepper
, half chopped
green pepper(s)
, half chopped
2
garlic clove(s)
, crushed
saffron
, a few strands
2
bay leaves
5
ml
smoked paprika
160
ml
dry white wine
2
tomatoes
, peeled & finely chopped
4
skinless chicken breasts
, cut into chunks
625
ml
white rice
250
ml
LANCEWOOD® Sour Cream
1
litre(s)
fish stock
500
g
fish
, calamari & prawns (mixed seafood)
60
ml
italian parsley
, chopped
To serve:
italian parsley
, extra chopped
lemon wedge(s)
Method
Heat the oil and fry the onion, peppers and garlic until soft.
Add the saffron, bay leaves and paprika and fry for another minute.
Add the wine and tomatoes and cook for 5 minutes. Add the chicken and the rice and spread out evenly.
In a separate bowl, mix the sour cream and stock together and pour over the mixture in the pan.
Lower the heat and simmer uncovered for 20 – 25 minutes until the rice is soft. Do not stir.
Arrange the seafood in the rice. Cover and cook over low heat for 5 minutes.
Switch off the heat and leave to stand for 5 more minutes. Sprinkle parsley over.
To serve:
Serve with extra parsley and lemon wedges.
