Ingredients :
 1 3 1/2-pound whole chicken, cut into 8 pieces
1 1/2 cups chicken stock or canned low-salt chicken broth
5 bacon slices, chopped
1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen mussels, scrubbed, debearded
1 7-ounce jar roasted sliced pimientos with juice
Lemon wedges
1 cup thawed, frozen green peas
1/2 teaspoon crushed saffron threads
2 cups chopped onions
2 cups long-grain white rice
4 minced, garlic cloves
2 cups bottled clam juice
1 dozen clams, scrubbed
1 tablespoon olive oil
Preparation :
Pour oil in a large heavy pot and add chopped bacon to it. Cook for about 6 minutes. When
done use a slotted spoon to remove and put them on a paper towel. Season the chicken
pieces with salt and pepper in a pot add chicken piece and bacon drippings and cook it for 7 minutes on both the side. With the help of tongs remove the chicken from the pot.
Put onion and garlic in the pot and sauté for few minutes till they are brown. Put rice, saffron
and roasted pimientos with juice. Add chicken broth and clam juice to the pot and bring it to
boil. Remove from heat. Preheat the oven for 450 F. take 15x10x2 inch baking dish. Pour the
rice mixture, chicken, squid, shrimp, mussels and clams. Spray chopped bacon and peas
over it and cover it with a foil keep it in the preheated oven and bake until the clams and mussels open, chicken is cooked and rice is soft , approximately 45 minutes.
Once done remove the foil from baking dish and let it remain for 10 minutes. Serve it with
lemon wedges. |
