30ml vegetable oil
Although most of these recipes don’t call for this, I like cooking my rice in the same pot as the seafood. This absorbs all that rich seafood flavours. This can be tricky sometimes, because it is not always that easy to get everything cooked together.
In a flat bottomed cast iron pot, heat the oil and fry the chicken with chicken spice untill it is almost done. Remove this from the pot and set aside.
In the same pot, saute the onion, peppers, garlic,celery and carbanossi till the vegetables are limp or approximately 5 minutes. Remove the vegetables from the pot and put it with the chicken. Add the stock to the pot and cook the rice untill it is half done.
Add the tin of tomatoes , tomato sauce, parsely and seasonings and simmer gently, for approximately 20 minutes.
Put the chicken and vegetables back into the pot and cook for a further 5 minutes. Lastly add the seafood to the pot and simmer for approximately 7 minutes. Just before serving mix in the spring onions.