Seafood rice

Ingredients:

• 3 chicken thighs, 3 chicken drums

• 2 tbsp olive oil

• 2 small yellow onions, diced

• 1 small red bell pepper, diced

• 3 garlic cloves, minced

• 2 medium tomatoes, cored and diced

• 4 oz prepared squid

• 2 tsp paprika

• 2 cups short grain

• pinch saffron threads

• 4 cups chicken stock

• 12 fresh mussels

• 6 fresh clams

• 6 extra-large shrimp, U10

• ½ cup peas

• S&P to taste

Step by step:

1. Season your chicken on both sides with S&P, set aside

2. Then add oil to a large pan over medium to medium-high heat and add the seasoned chicken, cook for 6-8 minutes per side or until browned and mostly cooked. Remove chicken and set aside

3. Add the onions to the pan and caramelize over low to medium heat for 10 minutes or until well browned

4. Then stir in the peppers and garlic, stir for 8-10 minutes or until the peppers are tender and roasted

5. After add the tomatoes and cook for 8-10 minutes or until the tomatoes are broken down

6. Stir in the rice and saffron and cook for 3-4 minutes

7. Next, add in the stock and season very well with S&P and mix everything until combined

8. Add back in the cooked chicken along with the mussels, clams, shrimp, and peas, mix evenly

9. Cook over low to medium heat for 20 minutes or until most of the stock is gone starts to bubble

10. Cover the pan and cook over low heat for 15 minutes.

11. Once it is cooked, serve and garnish

    
    
    
    
    See full recipe here

    Recipe Credit: Billy Parisi