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Ingredients

• 1 kilo chicken
• salt and pepper to season
• 1 chicken giblet
• 5 cups of water
• 2 medium onions, chopped
• 1 bunch onion leeks, white part cut into strips
• 1 stalk celery, cut into strips
• 3 cloves garlic, crushed
• 4 tablespoons olive oil
• 1 cup chorizo, cut into round slices
• 2 pieces red and green peppers, seeded and cut into strips
• a pinch of saffron
• 6 large tomatoes, peeled, seeded and crushed
• 2 cups of uncooked rice, washed
• 12 pieces mussels, scrubbed and washed
• 12 pieces clams
• 1/2 kilo squid, cut into rings and boiled 5 minutes
• 1 cup frozen green peas

Instructions

1. 1) Clean and cut chicken into serving pieces. Season with salt and pepper, set aside.
2. In a stewing pan, put chicken giblet, cover with water and season with salt and pepper. Add onion leeks, celery and garlic. Bring to a boil and simmer for one hour.
3. In a pan heat olive oil and fry chicken until golden brown. Drain and set aside.
4. Add chorizo, red and green peppers and onions. Season with saffron and cook, uncovered, for 5-6 minutes . Add tomatoes and cook for another 5 minutes.
5. Pour rice grains into the pan and mix everything together. Place browned chicken pieces on top, and then arrange mussels on top of rice mixture.
6. Preheat oven to 425 F.
7. Strain the giblet stock and pour into the pan containing the chicken rice and seafood mixture. Cover the pan with aluminum foil and put in preheated oven. Bake for 30 minutes or until rice is cooked.
8. Add frozen green peas and return to oven to cook for 5 minutes.
9. Turn oven off and leave pan for 10 more minutes in oven so rice finishes swelling.

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