Rice with Boned Chicken and Shelled Fish (Arroz Parellada)
Author: Barbara Norman
  • 1 small frying chicken; cut in twelve pieces
  • 1/2 pound tender roasting pork; cut in twelve pieces
  • 6 crayfish; cleaned
  • 1/2 pound squid, cleaned; cut in rounds
  • 2 dozen clams or mussels; cleaned
  • 7 Cups water
  • 1/2 Cup olive oil
  • 12 canned artichoke hearts
  • 2/3 Cup green beans or peas, precooked or Cups; drained
  • 2 Cups rice
  • 1 pinch saffron
  • salt, to taste
  1. Put fish, shellfish, pork, and chicken in a large pot with 7 cups of water.
  2. Simmer until chicken and pork are tender. Strain liquid through a sieve.
  3. Remove bones from chicken and shells from shellfish.
  4. Heat olive oil in a large pan. Fry chicken and shellfish after patting them dry with a towel. When they are browned, add vegetables and rice; stir until rice is browned. Heat to boiling 5 cups of the liquid in which the fish, pork, and chicken cooked. Pour boiling liquid over rice.
  5. Season with salt and a pinch of saffron dissolved in a little of the boiling liquid. Stir just enough to mix. Let it boil hard until rice begins to absorb the liquid; then reduce flame and continue cooking 10 to 15 minutes or until rice is done. Let it rest 4 to 5 minutes before serving.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/rice-with-boned-chicken-and-shelled-fish-arroz-parellada/5286/