Chicken, Shrimp And Scallops Provencal(Serves 6) - cooking recipe

Ingredients

1/2 c. olive oil
18 raw shrimp, peeled and deveined
18 sea or bay scallops
6 skinless boned chicken breasts
2 lb. onions, sliced
1/2 lb. green pepper, sliced lengthwise
1/2 lb. red pepper, sliced lengthwise
1 (19 oz.) can Italian plum tomatoes, drained and seeded
3 Tbsp. tomato paste (generous)
6 cloves garlic, finely chopped
pinch of ground saffron
pinch of basil
pinch of oregano
salt and freshly ground black pepper to taste

Preparation

In a good, fruity olive oil, saute the shrimp and scallops over moderate heat, until shrimp are pink and scallops are firm. Remove with slotted spoon and set aside.
Add chicken to pan; saute until just cooked.
Remove and set aside.