Ingredients

How to make it

  • Preheat oven to 350F.
  • Bring the stock and wine to a boil and add the saffron. Let steep 10 minutes. Keep warm.
  • Warm ½ tbsp oil in a Dutch oven over high heat. Season the chicken thighs and brown on all sides. Remove to a plate.
  • Reduce the heat to medium and add the remaining oil to the Dutch oven.
  • Add the onion and garlic and sauté until the onion is completely soft.
  • Stir in the rice and cook until toasted and light brown. Stir in paprika.
  • Pour in the hot stock mixture, chorizo, peas, and red pepper. Stir well.
  • Fold in the chicken, trying to keep it near the top of the pot.
  • Cover and bake 15 minutes.
  • Scatter the cherry tomatoes over the mixture and nestle the shrimp, clams and mussels into the top of the rice.
  • Re-cover and cook a further 10-12 minutes, until shrimp is done and mussels open.

Reviews & Comments 3

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  • midgelet 11 years ago
    we used smoked turkey sausage in a similar recipe, nice recipe
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  • luisascatering 11 years ago
    this sounds lovely
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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories: 373.3
    Total Fat: 15.6 g
    Cholesterol: 105.0 mg
    Sodium: 625.1 mg
    Total Carbs: 13.0 g
    Dietary Fiber: 1.6 g
    Protein: 25.8 g
    Was this review helpful? Yes Flag

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