Recipe courtesy of Derek Heim
Total:
1 hr 15 min
Active:
30 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 200 degrees F.

In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.

Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.

Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.

Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.

Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.

Add pea pods to the pan and cook, covered for an additional 2 minutes.

Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

IDEAS YOU'LL LOVE

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Tex-Mex Fried Rice

Recipe courtesy of Ree Drummond

Paella

Recipe courtesy of Alton Brown

Paella

Recipe courtesy of No Author

Perfect Paella

Recipe courtesy of Rachael Ray

Sweet Potato Casserole

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking