Serves 8


1 medium onion
1 green pepper
1 red pepper
4 cloves garlic

15 pcs shrimp
3 pieces squid sliced
20 pieces small mussels cleaned
20 pcs small clams
1 can tomato paste
1 1/2 cup regular rice
5 tbs olive oil
about 3 cups chicken stock
saffron thread
salt and pepper

Finely chop onion,green and red pepper,garlic,and parsley

Heat 1 tbsp olive oil over high heat.Add garlic and sliced squid..You may add the shrimp together with the squid.season with salt and black pepper. set aside

steam the rest of the seafood ..

Heat 3 tbsp olive oil in a pan and cook the onion,parsley,and garlic for about 10 minutes
stirring occasionally. Add the tomatoe paste and  3 tsp paprika..Cook until evaporated and has the consistency of jam. Transfer to a small bowl.

Wipe clean the pan,heat 2 tbsp olive oil and cook the green pepper for about 5
minutes add rice and stir occasionally.

add the tomato and onion sauce and cook for 2 minutes .

Add about 3 cups of chicken stock a pinch of saffron threads.2 tsp salt and 1 tsp
ground pepper. Stir to combine..cook for about 15 minutes in med heat without
stirring. stir and lower heat and cook another 10 minutes..another 1 minute in high heat
to burn the bottom a little bit.. and turn off the heat

Add in the reserved seafood and defrosted green peas..check seasoning and cover for 7 minutes

Serve with  lemon wedges

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