Serves 8

3 ½ lb boneless chicken thighs or breasts
1 t kosher salt
½ t freshly ground pepper
1 t oregano
4 c chicken stock
¼ gram saffron
4 T olive oil
½ lb spicy Italian or Spanish sausage
2 onions, peeled & diced
3 cloves garlic, peeled & diced
4 tomatoes, diced
1 bell pepper, diced
2 c uncooked long grain rice
1 lb fresh or frozen tiny peas
1 lb prawns, shelled, tails on
½ lb clams in the shell, scrubbed
½ lb mussels in the shell, scrubbed


Wash chicken pieces and pat dry. Season with salt, pepper and oregano. Rest 30 minutes. Heat stock in saucepan, add saffron & let steep. Sauté chicken in a deep Dutch oven until golden. Drain on paper towels and reserve. Add sausage to pan and brown about five minutes. Remove and reserve. Cut sausage in 1" pieces. Sauté onion and garlic, add bell pepper, rice, reserved chicken and saffron stock to cover and simmer 20 minutes.  Add sausages, peas and prawns. Stir to mix. Cover and cook 10 minutes. Add clams and mussels, cover and cook 15 minutes. Discard any that don’t open. Fluff the rice and serve.

Pairing Suggestions

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