1 small chicken (small chicken or 4 chicken breasts with skin),
500 g of a mixture of seafood,
4 tbsp. l. olive oil,
2-3 pcs. bulbs,
3-4 cloves of garlic,
1 pc. fresh red paprika (red pepper),
250 g tomatoes,
250 g rice srednezernogo,
500 g of broth,
a few leaves of sage,
100g black olives,
Washed, cut into pieces a la carte chicken rub with salt, pepper, ground paprika, mix with olive oil and a little lemon juice and leave to marinate for 2-3 hours.
On the hot pan fry the onion, garlic and paprika, add the chicken, skin side down, and then seafood. Simmer on low heat, add a little water. When the meat and seafood are ready, you can turn off.
In a frying pan with high sides pour rice, fill it with broth to a boil.
In a small amount of water to dissolve saffron, pour in the rice mix. Figure salt to taste. Stew with chicken mixture and add to the seafood rice.
There also add black olives and diced tomatoes. Stir. The mixture was put in a preheated oven for about 200o 8-10 minutes. - Until the rice is tender.
Remove from the oven. Optionally, you can decorate with green peas and lemon slices.