Preparation:
In a large pot, saute' the chicken, onion, salt and pepper in 1/4 cup of vegetable oil. Stir in assorted seafood, starting with the most dense and ending with the most tender, Add chicken broth, white wine and saffron. Stir in rice and bring to a boil. Reduce heat, cover and simmer 20 - 25 minutes. Decorate with red pepper strips and pea |