The Editors
8 servings
Preparation Method
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This is a traditional Spanish stew made with chicken, sausages, and shellfish.

4 chicken thighs
4 chicken drumsticks (4 each)
3 Italian sausages, cut into one-inch pieces
3 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, minced
4 ounces red pepper, chopped fine
4 ounces green pepper, chopped fine
1-1/2 cups short- or medium-grain rice
2 cups chicken broth
2 cups clam juice
1 pound chorizo or other spicy sausage
1 pound clams
1 pound shelled, cleaned shrimp
1 lobster, cut up
1 pound fresh mussels
1/2 cup white wine
2 cans artichoke hearts, drained
1/2 cup fresh or frozen peas
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoons parsley, chopped
2 lemons, quartered

Preheat oven to 375 degrees. Season chicken with salt and pepper. Pan fry in olive oil, browning well. Cook until done, about 20 minutes. Remove chicken and set aside. Add onions, garlic, and peppers and saute until tender. Add rice and saute until it translucent. Stir chicken broth and clam juice into rice and bring to a boil. Add sausage and clams. Cover and place in oven for 20 minutes. Add shrimp, lobster, and cooked chicken. Cover and cook for an additional 15 minutes. Add mussels, wine, artichoke hearts, and peas to pan, cook an additional 5-10 minutes, until shrimp and lobster are done, chicken is hot and shell fish are open. Season with salt and pepper. Garnish with parsley and lemons.

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