How to make
Cut the chicken into small pieces. Chop the onions finely, dice the pepper finely. Chop the garlic. Wash the rice well. Cut the salami into round slices.
Heat the oil in a pan with a thick bottom and fry the chicken pieces on medium heat for 3 min. until they redden. Take the chicken pieces out and leave them to drain. In the same oil, braise the pepper and parsley for 1 min.
In another container, heat 1 1/3 tbsp (20 ml) of vegetable oil and braise the onions and garlic on medium heat for 2 min. while stirring with a wooden spatula. Add the rice, saffron and chicken broth.
Once it comes to a boil, add the pieces of chicken, reduce the heat, cover the pot with a lid and let it simmer for about 10 min. Next, add the peas, seafood, salami, the pepper/parsley mixture and a little salt, stir well and let the dish simmer for 10 min. Before you serve, garnish with lemon slices.
