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| Lightly toast 6 threads of saffron in a dry skillet for 10 sec (not shown). Remove. Pour 1/4 cup olive oil in pan over hot grill. Add 1/2 small chicken (or rabbit) and cut up fresh chorizo and smoke chorizo. Cook 15 min, or until lightly browned. Remove from pan. |
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| Mise en place |
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| Remove from pan |
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| Add 1 diced onion, 1/2 diced red bell pepper, 1/2 diced green bell pepper, 1/4 pound green beans. Cook 10 minutes. |
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| Add 2 cloves minced garlic. |
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| Have more Spanish rose cooling |
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| Add 2 chopped tomatoes, seeded, 1/2 tsp sweet paprika, and toasted saffron. Stir well. Cook 5 minutes. |
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| Add 1/4 cup peas and 8 clams |
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| and 12 medium shrimp. Cook 5 minutes and remove 1/2 the shrimp and clams. Add chicken and sausage back into pan. |
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| Add 2 1/2 cups rice, preferably Bomba, we used Arborio. Stir. |
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| Spread it evenly in pan. |
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| Gently add 4 1/4 cups combination chicken and lobster stock, heated. Add salt to taste. |
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| Replace removed shrimp and clams. |
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| Cook 15-20 minutes uncovered. Then remove from heat and cover with a newspaper for 10 minutes. |
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| It was really good. (Enrique: we had to try it, but we are looking forward to having it with your family soon!) |
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