Time: 1 hour

This is a one dish meal, so a great way to make a hearty, healthy meal without a big mess. The flavours are more enhanced with a bit of extra salt, so add/salt pepper throughout the cooking process to get the flavours you desire.

Music Selection: Jota Dance


4 ½ cups chicken broth

Pinch of saffron

1 tsp smoked paprika

Olive oil

4 – 6 chicken thighs, boneless (skin on or off)

6 oz chorizo, sliced

½ cup scallops

20 shrimp, tail on or off

½ lb of pork loin, cut into 1 inch cubes

1 onion, diced

3 garlic cloves

2 leeks

2 large tomatoes, diced

1 ½ cups rice (arborio or long white)

½ red pepper, diced

½ orange pepper, diced

½ yellow pepper, diced


Preheat oven to 350 degrees.

In large (10 inch) oven proof skillet, add oil. Salt/pepper chicken thighs. Fry until browned on either side. Remove and set aside.

Salt/pepper pork. Fry with chorizo in same pan, until browned. Remove and set aside.

Add more oil to pan. Saute the onion and garlic. Add in the peppers, leeks and saute until soft.

Add tomatoes, saffron, paprika, salt/pepper, rice and chicken broth. Mix well.

Add the chicken and pork. Place in oven and cook about 20 – 25 minutes, until there is hardly any liquid and rice is cooked. Add the scallops and shrimp on top and cook until they are cooked thoroughly.

Serve immediately with a little fresh parsley.

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