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

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Tuna Casserole

Recipe courtesy of Ellie Krieger

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Chicken Broccoli Casserole

Recipe courtesy of Trisha Yearwood

Roast Chicken Enchilada Suizas Stacked Casserole

Recipe courtesy of Rachael Ray

Vegetarian Tortilla Casserole

Recipe courtesy of Food Network Kitchen

Fried Rice

Recipe courtesy of Food Network Kitchen

Herbed Rice

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking