Chicken Scallop Paella

TT chicken stock

TT extra-virgin olive oil

TT onion, chopped

garlic clove  finely chopped

TT red & Green diced peppers

TT  saffron

TT  white rice

TT diced tomatoes

TT tomato paste

3 chix fingers cubed

4 sea scallops

Salt and pepper 

TT Butter

TT parsley

Directions

Dredge Chix I scallops in flour, Sear chicken and scallops

Add garlic and peppers & onion, saute’ well, add saffron  tomatoes, touch of tomato paste

Add butter, then  rice and mix well, cover with chix stock till rice is cooked!

Enjoy!!