1 Dessert spoon of garlic infused oil
1/4 teaspoon of asafoetida (check wheat free)
1 teaspoon of Spanish smoked paprika
1 generous pinch of saffron
1/2 teaspoon of turmeric
6 skinned boned chicken thighs
250g of seafood selection (skinned)
4 cups of basmati rice
500 ml chicken stock (ensure you check the label for onion & garlic)
Pinch of salt & pepper
Measure oil into a pan and add spices (except saffron)
Fry chicken, remove from oil and place in an oven at gas mark 6 (admittedly mine were a little over cooked, but I prefer it that way – honest!)
Add rice to oil and fry for 30 seconds and the add chicken stock
Add the pinch of saffron to a small dish and cover with boiling water to leach out the saffron, add this to rice mix.
Cook till rice is softened and add pepper, cook then add back the chicken, add the seafood selection and cook till warmed through.
One of my favourite pastimes when I am on holiday is to look around the food markets, here is a market in Barcelona. I love to wander and look at the different foods that are sold and to get some ideas of what to cook when I get home.
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