23Ingredients
60Minutes

Ingredients

US|METRIC
  • 1 pound spanish chorizo
  • 1/4 cup olive oil
  • 1 red bell pepper (stemmed, seeded, and julienned)
  • 1 yellow bell pepper (stemmed, seeded, and julienned)
  • 1 yellow onion (thinly sliced)
  • freshly ground pepper
  • coarse salt
  • 1/4 cup garlic (very thinly sliced, plus 2 tablespoons finely chopped)
  • 1 teaspoon saffron
  • 2 cups spanish rice (medium grain, such as Bomba paella rice)
  • 6 cups chicken stock (homemade or store-bought low-sodium Basic)
  • 16 mussels (scrubbed and de-bearded)
  • 16 little neck clams (or Manila, scrubbed)
  • 16 extra large shrimp (peeled and de-veined)
  • 1 pound calamari (with tentacles, cleaned and cut into 1/2-inch pieces)
  • 1/4 cup white wine
  • 1/4 lemon (juiced)
  • 1 tablespoon fresh flat leaf parsley (chopped, plus more for garnish)
  • 1 tablespoon fresh oregano (chopped)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon shallots (chopped)
  • 1 cup frozen peas
  • 1 roast chicken (4-to-4 1/2-pound, cut into 8 pieces)
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