4 chicken thighs
salt and pepper, to taste
2 ounces olive oil
2 ounces onion, medium dice
1 tablespoon garlic, chopped
2 ounces red bell pepper, medium dice
2 ounces green bell pepper, medium dice
12 ounces long-grain rice
1 pinch saffron
26 ounces chicken stock, well seasoned, hot
4 ounces chorizo, cooked, sliced
12 clams, scrubbed
12 cockles, scrubbed
12 shrimp (16-20 count)
1 lobster, cut up
12 mussels, debearded and scrubbed
Servings: 4
1. Season the chicken with salt and pepper. Pan-fry it in the olive oil, browning it well. Cook until done, approximately 20 minutes. Remove the chicken and reserve.
2. Add the onions, garlic and peppers to the pan and sauté until tender.
3. Add the rice and sauté until it turns translucent.
4. Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.
5. Add the sliced chorizo, clams and cockles to the pan. Cover and place in a 375ºF (190ºC) oven for 20 minutes.
6. Add the shrimp, lobster and cooked chicken to the pan. Cover and cook for an additional 15 minutes.
7. Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened, approximately 5 minutes.
salt and pepper, to taste
2 ounces olive oil
2 ounces onion, medium dice
1 tablespoon garlic, chopped
2 ounces red bell pepper, medium dice
2 ounces green bell pepper, medium dice
12 ounces long-grain rice
1 pinch saffron
26 ounces chicken stock, well seasoned, hot
4 ounces chorizo, cooked, sliced
12 clams, scrubbed
12 cockles, scrubbed
12 shrimp (16-20 count)
1 lobster, cut up
12 mussels, debearded and scrubbed
Servings: 4
1. Season the chicken with salt and pepper. Pan-fry it in the olive oil, browning it well. Cook until done, approximately 20 minutes. Remove the chicken and reserve.
2. Add the onions, garlic and peppers to the pan and sauté until tender.
3. Add the rice and sauté until it turns translucent.
4. Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.
5. Add the sliced chorizo, clams and cockles to the pan. Cover and place in a 375ºF (190ºC) oven for 20 minutes.
6. Add the shrimp, lobster and cooked chicken to the pan. Cover and cook for an additional 15 minutes.
7. Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened, approximately 5 minutes.
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