200 gm rice.
24 pcs. Clams.
2 pcs. Chicken fillet cut into cubes.
300 gm medium shrimps.
100 gm Calimary rings.
100 gm Nile pearch cut into blocks.
100 gm Frankfurter cut into slices.
1 red onion.
4 garlic cloves.
1 red paprika cut into cubes.
1 tomato cut into cubes.
100 gm green peas.
8 tbs olive oil. 650 gm chicken stock.
1 / 2 gm Chilli.
3 gm Osfour Spices.
Chopped parsley for garnish.
Salt and pepper to taste.
Heat the oil in a pan with the chopped onion and garlic.
Add the fish and move in pan until it is medium cooked, then remove from heat.
Saute all the vegetables [ tomatoes, green peas red paprika ] .
Heat the chicken stock with the Osfour spices and then add the rice until it is nearly cooked.
Add the vegetables and fish on the top and cover it for 10 minutes until it is cooked.
Add parsley for garnish.
Serve with French bread and garlic paste salad
