• 4 chicken thighs
  • salt and pepper
  • 2 oz olive oil
  • 2 oz onion medium dice
  • 1 tbsp chopped garlic
  • 2 oz red pepper diced
  • 2 oz green pepper diced
  • 12 oz long grain rice
  • pinch of saffron
  • 26 oz chicken stock hot
  • 4 oz chorizo cooked and sliced
  • 1 lbs clams scrubbed
  • 12 cockels scrubbed
  • 1 lbs prawns
  • 1 lobster cut up
  • 1 lbs mussels debearded and scrubbed


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 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 chorizo, clams, and cockles to the pan. Cover and place in a 375 degree 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 the shellfish are open, approximately 5 minutes.

Yield: 4 servings