Ingredients:
1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onions, chopped
1 green peppers, diced into 1/2 inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron threads
1 cup lima beans
1/2 cup roasted red peppers, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedges
green onions
Directions:
Heat 3 tbsp oil in large skillet on medium high heat.
Add chicken pieces and fry 3 to 4 minutes per side until golden.
Remove from skillet and season with salt and pepper.
Add onions and peppers to skillet.
Saute 2 minutes.
Stir in garlic, paprika and thyme.
Saute 1 minute and add shrimp.
Saute until shrimp turn pink.
Add 1 Tbsp oil if needed.
Sprinkle rice into pan.
Saute, stirring frequently 2 to 3 minutes or until coated with oil.
Stir in tomatoes.
Season well.
Combine stock and saffron and stir into rice mixture.
Bring to boil.
Boil for about 2 minutes, reduce heat to medium.
Return chicken and push down into rice.
Cook uncovered for 15 minutes.
Stock should be bubbling.
Stir rice around and add shrimp, lima beans, red peppers and clams.
Cook for 10 minutes longer.
Remove from heat and cover for 10 minutes.
To serve, sprinkle with parsley and garnish with lemon wedges and green onions.
Servings: 6
Time preparation: 12 min.
Time total: 57 min.