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Many kids told me they wanted to learn to make something ‘fancy.’ This is fancy and dramatic! Yes, kids can make this!

Mealtime: Dinner
Author: Patty James
Cuisine type: Spanish
Cooking time: 1 hour 30 minutes
Active preparation time: 30 minutes
Number of servings: 8
Dish type: Main
Level: Advanced

 

Nutrition per serving:

Calories: 281.04 kcal
Carbohydrates: 20.11 grams
Fat: 9.04 grams
Protein: 29.08 grams

 

Ingredients:

• 2 medium red peppers, thinly sliced
• 4 cups chicken stock, warm
• 1 pound medium shrimp, peeled
• 1 teaspoon sea salt
• 2 teaspoons saffron, soaked in chicken broth
• 2 cups brown rice
• 1 1/2 cups peas
• 1/2 cup fresh parsley, stems removed, chopped
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 medium yellow onion, thinly sliced
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 12 clams, well-scrubbed
• 1 link chorizo, about 10 slices
• 2 cups chicken, breast or thighs, cut into 1″ pieces

 

Directions:

 

Step 1:

Preheat oven to 350 degrees F.

 

Step 2:

Soak saffron in 2 tablespoons of the warm chicken broth. Rinse chicken and pat dry. Sprinkle with sea salt and pepper.

 

Step 3:

Heat olive oil in paellero, a large skillet that has a lid or a casserole dish, which can go on the stove and in the oven.

 

Step 4:

Add chicken and brown well on all sides. Remove from pan.

Step 5:

Lightly brown the sausages in the same pan and then set aside.

 

Step 6:

Drain off all but 1- tablespoon of fat and add the onions and garlic and cook, stirring occasionally, for 5 minutes.

 

Step 7:

Add the rice, saffron, and 1 teaspoon of sea salt and cook for 5 minutes, stirring frequently.

 

Step 8:

Add the chicken broth, bring to a boil, reduce heat, cover and cook on low heat for 30 minutes.

 

Step 9:

Take off cover, but do not stir the rice.

 

Step 10:

Arrange the chicken, chorizo, and peppers attractively on top. Sprinkle with paprika and oregano.

 

Step 11:

Cover and place in oven for 10 minutes.

 

Step 12:

Remove from oven and place the peeled shrimp, clams and peas on top.

 

Step 13:

Cover and cook for another 10 minutes or until clams are open. Sprinkle with parsley, and cracked pepper, and serve!

 

 

Discover other healthy dinner recipes by downloading the Foogal app on Google Play and the App Store.