Method

Wash and dry chicken pieces. Brown in heated oil in a large skillet until golden on all sides. With tongs, remove from skillet and set aside.

To drippings in skillet, add onion, garlic, green pepper,saffron and salt. Saute until onion is soft and golden, but not browned. 

Put in rice, stirring with a wooden spoon to coat every last grain with oil.

Return chicken to skillet. Add tomato pieces, chorizo, chicken broth, sherry and shrimp.  Bring to a boil. When boiling, immediately reduce heat to a strong simmer.  Cook, covered, stirring once or twice, for about 20 minutes or until half the liquid is absorbed.

Add the frozen peas and simmer about 15 minutes longer, or until all ingredients are tender and most of the liquid is absorbed.

Steam the mussels   and clams in a little water until the shells open.  Discard any that do not open and use the opened ones to garnish the dish.

Contributor: pat ciesla

 

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