Equipment
Ingredients
Aromatics
- 200 g onion, diced
- 24 garlic, smashed and peeled
- 225 g tomato, cored and diced
Main
- 15 ml olive oil
- 370 g rice
- 2 bay leaf
- 6 g paprika
- 1 g thyme
- 600 ml chicken stock
- 2 g saffron
- 140 g chorizo, cut into 3mm (1/8-inch) slices
- 115 g pimentos, rinsed and sliced into strips
- 12 chicken thighs, skinned and trimmed of fat
- 12 clams, scrubbed
- 140 g peas, defrosted
- 20 mussels, scrubbed and debearded
- 18 shrimp, peeled and deveined
- 7½ g parsley, chopped
- salt
- black pepper
Nutrition (per serving)
Method
Coarsely chop the onions and garlic using a food processor.
Combine the chopped onions, garlic, diced tomatoes, and olive oil in the 5-quart casserole dish.
Cook the vegetable mixture in the microwave at 100% power for 6 minutes.
Stir the white rice, bay leaves, paprika, and thyme into the hot vegetable base.
Microwave the rice and vegetable mixture at 100% power for 4 minutes.
Incorporate the chicken broth and saffron threads into the dish.
Cook the mixture uncovered in the microwave at 100% power for 9 minutes.
Stir the rice mixture, then continue cooking at 100% power for another 8 minutes.
Stir in the chorizo slices and layer the pimento strips on top of the rice.
Place the chicken thighs in a single layer over the rice, then cover the dish.
Cook at 100% power for 4 minutes.
Remove the chicken to a plate, stir the rice, then return the chicken to the dish, flipped over. Cover and cook for 4 more minutes at 100% power. Ensure chicken reaches 74°C/165°F.
Place the scrubbed clams hinge-side down around the inner edge of the casserole and cover.
Cook at 100% power for 3 minutes.
Move clams to the center, scatter peas over the chicken, and arrange mussels and shrimp around the edges. Cover the dish.
Cook at 100% power for 5 minutes until shellfish have opened and shrimp are opaque.
Remove bay leaves, stir parsley into the rice, and season with salt and pepper to taste.
Mound the rice on a large platter and arrange the seafood and chicken in a ring around it.
Chef's Notes
- Discard any clams or mussels that remain closed after the final cooking step.
- Use a high-quality saffron for the most vibrant color and aroma.
Storage
Refrigerator: 2 days — Store in an airtight container; seafood quality degrades quickly.
Reheating: Microwave on medium power until steaming throughout.
