3/4pounduncooked large shrimp, shell on
1 1/2poundsboneless, skinless chicken breast
4teaspoonsdried basil leaves
4large clovesgarlic, crushed
1teaspoonground black pepper
2large yellow onions
1large red bell pepper
1large green bell pepper
4large ripe tomatoes
1 3/4cupsarborio or risotto-style rice
214.5 ounce canschicken broth
1/4teaspooncrushed saffron threads
2cupsgreen peas, fresh or frozen
12little neck clams or mussels
Peel and devein shrimp. Trim visible fat from chicken and cut into bite-sized pieces.
Combine oil, oregano, basil, garlic, salt and pepper in a gallon-sized sealable plastic bag. Add chicken and shrimp. Seal bag; press and turn to distribute marinade evenly. Refrigerate at least 2 hours or overnight.
Heat a large skillet over medium-high heat. Remove chorizo from casings and brown 6 to 8 minutes; stir occasionally and break into smaller pieces. Drain chorizo on paper towels and set aside.
Meanwhile, cut onions and bell peppers into 1/2-inch pieces. Core tomatoes, cut in half and squeeze to remove seeds. Cut into 1/2-inch chunks.
Heat a 6-quart Dutch oven over medium-high heat. Remove only the chicken from marinade to Dutch oven (using tongs or your fingers) and sauté 5 minutes. Remove from pan and set aside.
Sauté onion and bell pepper 5 minutes in pan juices. Stir in rice and brown slightly, about 2 minutes.
Add chicken broth and saffron to onions and peppers; bring to a boil. Add tomatoes, coriander, chicken and chorizo. Bring mixture to a boil, cover and reduce heat to low. Simmer 25 minutes or until rice is tender, stirring occasionally.
Ten minutes before rice stops cooking, heat oven to 350 degrees. When rice is tender and most of the liquid has been absorbed, gently stir in peas and scallops.
Wash clams. Top rice mixture with clams and shrimp.
Cover and bake 15 to 20 minutes or until shrimp turn pink and clams open. Serve immediately.
No Nutritional Information Available
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