• 150 g peas
  • 150 g squids
  • 150 g chicken fillet
  • 100 g onion
  • 2 garlic cloves
  • 100 g rice
  • 1 pepper
  • few bay leaves
  • 150 ml white wine
  • sea salt
  • pepper
  • paprika
  • rosemary
  • olive oil


Cut the chicken into cubes, squids into rings, chop the onion and garlic. Spice chicken and squids per your taste. Fry chicken on a little oil and put aside. On the same oil fry onion and garlic, and when garlic smell, add pepper cut into cubes, then add rice and briefly fry together. Pour about one liter of water, add paprika, salt, pepper, rosemary and bay leaves. When boiling, reduce temperature and cook in covered dish on moderate temperature until rice does not absorb juice. In a meantime fry squids on a butter to get nice golden color. When the rice is cooked, add peas or other vegetable you like and cook for another ten minutes. Pour white wine in it and continue cooking for 15 minutes in uncovered dish. Then add chicken and squids, cover dish again and without stirring cook on moderate temperature for another ten minutes.


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