6 Chicken thighs or 3 whole breasts
Salt and pepper to taste
1-1/2 TBL olive oil
1.5 TBL onion, medium dice
1 1/2TBL Garlic, chopped
1 red bell pepper -- medium dice
1 Green bell pepper -- medium dice
1 1/8 pounds Aborio rice -- short grain
1 1/2 pinches Saffron
5 to 6 cups Chicken stock, well seasoned, hot
6 ounces Chorizo, cooked & sliced 1 1/2 links
18 Clams, scrubbed
18 Cockles OR additional clams, scrubbed
18 Shrimp,16-20 count
1 1/2 Lobster (optional), cut up
18 Mussels, debearded
Three quarter cups Ham or Andouille sausage, diced or sliced
Half cup peas, put in at the end
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.
Add the onions, garlic and peppers to the pan and sauté until tender.
Add the rice and sauté until it turns translucent.
Add the saffron to the chicken stock. Stir the chicken stock into the rice and bring to a boil.
Add the sliced chorizo, clams and cockles to the pan. Cover and place in a 375ºF (190ºC) oven for 20 minutes.
Add the shrimp, lobster and cooked chicken to the pan. Cover and cook for an additional 15 minutes.
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. Put peas in and diced ham or sliced Andouille sausage.
- Prepared by Chef DeJohn