Alicante Rice

• 200 g chicken
• 4 12 cups water
• 1 head garlic
• 8 teaspoons olive oil
• 1 small spanish dried sweet peppers (nora) or 1 teaspoon of spanish paprika
• 200 g red bell peppers
• 200 g shrimp or 200 g shelled lobsters
• 200 g white fish fillets
• 200 g tomatoes, chopped
• 2 cups rice (arborio, calatrava or another short grain rice)
• 1 pinch saffron thread
• salt

1. Put the chicken and the garlic to boil for 10 minute.
2. Meanwhile heat the oil in a paellera or a large and shallow frying pan and fry the nora (if your using paprka skip this and the next step).
3. Crush the nora and the saffron with a pintch of salt in a mortar.
4. Fry the shrimp or lobster and the bell pepper until crispy and remove it to a plate.
5. Peel the garlick and fry it with the chicke until light golden.
6. Add the tomato and fry it until it is dry and starting to stick to the pan.
7. Add the rice and fry it for 3 minute.
8. Add the chicken stock and the nora or the paprika (use some of the chicken stock to wash the mortar).
9. Arrange the bell pepper and the srimp or lobster on top of the rice and let it cook until almost dry (about 15 min).

chicken, water, garlic, olive oil, sweet peppers, red bell peppers, shrimp, white fish, tomatoes, rice, saffron thread, salt

Taken from www.food.com/recipe/alicante-rice-114499 (may not work)