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½ lb shrimp – peeled and deveined
½ lb calamari – sliced
1 lb littleneck clams – scrubbed
½ lb mussels – scrubbed
4 oz chorizo – casing removed
1 lb boneless, skinless chicken thighs
4 Tbsp olive oil – divided
2 tsp smoked paprika
1 onion – diced
3 cloves garlic – minced
1 large red bell pepper – diced
1 (14-oz) can fire-roasted diced tomatoes
1 ½ cups seafood broth
¼ cup clam juice
¼ cup dry white wine
1 Tbsp lemon juice
1 cup arborio or bomba rice
Pinch of saffron threads
½ cup lima beans, green beans (2-inch cuts), or peas
Salt and pepper to taste
For garnish: Chopped parsley
Preheat oven to 350°F.
In a large, oven-safe pan or skillet, heat with 1 tablespoon of oil and cook chicken thighs. Remove the chicken from the pan, cut into 1-inch pieces and set aside.
Heat another 3 tablespoons of oil on medium-high heat and add chorizo. Cook for about 4 minutes or until browned. Use a wooden spoon to break apart the chorizo as you go.
Reduce heat to low and add the bell pepper, onion and garlic. Cook for about 8 minutes or until browning starts.
Stir in rice, tomatoes, saffron, seafood broth, clam juice, lemon juice, salt and pepper. Cover and simmer until liquid is almost all absorbed and rice is al dente (about 15 minutes). Do not stir.
Stir in beans. Then add seafood with shellfish pointing upward so they may easily open once cooked. Cover and cook for about 10 to 15 minutes or until shellfish have opened and shrimp is no longer opaque.
Stir in chicken. Cover and pop into oven for about 5 minutes.
Serve with chopped parsley.
