40 minutes
Prep: 20 minutes | Cook: 20 minutes | Servings: 4


4 tbsp Olive Oil

4-5 Garlic Cloves

2 medium Onions, finely chopped

½ cup Red Bell Peppers, chopped

½ cup Spanish Corizo Sausage,chopped

50 gm Boneless Chicken, cut into small pieces

1 large Squid, cut into roundles

1 Pomfret skin removed, cut into small pieces

1 large Tomato, finely chopped

A pinch of Saffron

Salt to taste

1 tsp Paprika powder

4.5 cups Chicken Stock

2 cups Short Grain Rice

8-10 Jumbo Prawns, unpeeled

8-10 Clams

8-10 Mussels


Parsley, finely chopped

Lime wedge


  • In a pan, ad olive oil, garlic and onion. Cook til translucent.
  • Add bell peppers and churizo, mix well. Cook for a minute.
  • Add chicken pieces, saute for 2-3 minutes.
  • Add squids,fish and tomatoes, saute for a minutes.
  • Add saffron, salt and paprika powder, mix well.
  • Add chicken stock and let it simmer for 3-4 minutes.
  • Add Short grain rice and cook it till ½ done.
  • Once the rice are half done, assemble the prawns, clams and mussels on the rice with a preffered gap.
  • Cook the rice on high flame for 1 minute, then close the lid and cook it for 8-10 minutes on low flame.
  • Garnish with chopped parsley and lime wedge.