Ingredients: 250
squid grams to 600 grams of chopped chicken 1 onion
4 tablespoons oil 2 cloves garlic ½ red pepper
250 gr. pump rice saffron
1 thimble
Water Salt to taste Pepper
parsley 80 grams of peas
Preparation: We put the pan
in the fire, we take a splash of oil and then the onion, pepper and minced garlic and stir until we were pochen a bit. Then add the chicken and leave until almost golden. Add the squid and peas and continue cooking for 5 minutes. Then add the rice. Prepare the soup (3 parts water to one part rice), which dissolve the saffron and set it to warm up a bit before adding to the preparation. Seasoned with salt and pepper. Cook for 20 minutes. Remove from heat, cover with a washcloth and let stand for 10 minutes. Serve hot decorated with strips of pepper.
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