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3-slices bacon, chopped
1-boneless, skinless chicken breast, diced
4 to 5-oz (125g) dried chorizo sausage, thinly sliced
2-green onions, sliced
5-garlic cloves, minced
1-tbsp fresh thyme, chopped
1/4-red pepper, diced
1-medium tomato, chopped
1-celery stock, sliced
1-tbsp limejuice
2-cups clam juice
1-cup chicken stock
1-tbsp chili flakes
1-tsp turmeric
1 1/2-cups Arborio rice
20-peeled and de-veined shrimp, 31-40 count
1/2-lb bay scallops
1-10oz (270g) jar of baby clams plus juice
1-lb mussels

Drain the baby clams and reserve juice
In a large deep frying pan or paella pan, fry the bacon with the chicken pieces and chorizo over medium-high heat until the chicken is cooked, about 3-4 minutes
Add the onion, garlic, thyme, red pepper, tomato and celery; cook until softened
Add in the chili flakes, turmeric and Arborio rice; stir in
Add the limejuice, clam juice and chicken stock (clam juice and stock should total 3-cups; add reserved clam juice to 2 cups and top up to 3-cups with chicken stock)
Heat the liquid until bubbling
Cover and reduce heat to a simmer; cook approximately 20 minutes or until rice is almost cooked, adding water if needed
Season to taste with salt
Stir in the shrimp, scallops, baby clams, and, mussels
Cook, covered another 5 minutes or until mussels open and all seafood is cooked
Remove and discard any mussels that don't open