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Ingredients
- 20 Medium Sized Shrimps
- 7 oz. Chicken Breast
- 8 oz. Iberia Basmati Rice
- 4 tbsp Iberia Organic Extra-virgin Olive Oil
- 1 Garlic Clove
- 1 oz Chopped Fresh Chives
- 1 oz Chopped Parsley
- 1 tbsp Paprika
Ingredients
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Instructions
- Start by boiling the rice.
- Fill a medium sized pot with water, then put it on high heat until the water boils.
- Add 1 tbsp of salt to the water. Now you can pour 8 oz. Iberia Basmati rice in the boiling water.
- Stir and let cook for 10 minutes.
- In the meantime prepare the chicken breast:
- Cut 7 oz. Of chicken breast in half, then cut strips out of it, and finish the process by cutting it into dices, making sure to not cut the dices too big.
- Peel the garlic clove and crush it with the back of a knife, then chop it to make it become a soft paste, add it in a bowl, together with 2 tbsp of Iberia Premium Olive Oil, 1 tsp of salt and a pinch of black pepper.
- Peel 20 medium sized shrimps, and cut them in half, then again in half to get small shrimp strips, tosse them in the bowl with the chicken and add 1 tablespoon of paprika to give color and flavour.
- Strain the Iberia Basmati Rice and let it cool down.
- Heat 2 tbsp of Olive Oil in a large pan, then add all of the shrimps and the chicken dices, let it cook over high heat until they’re golden brown.
- Add 1 oz. Chopped fresh chives and 1 oz chopped Parsley.
- Pour the rice in the pan, mix everything well and taste, if needed add some salt.
- Serve cold garnished with fresh chives.