Serves 4-5 people
- 2 sticks of The Hungarian Artisan Co. Hot Goan chorizo, sliced
- 1 tbs olive oil
- 1 onion, finely diced
- 4 garlic cloves, crushed
- 1 capsicum, diced
- 2 chicken thighs, diced
- 2 bay leaves, crushed
- 1 tbs paprika
- 1/4 tsp cayenne
- 1 tbs dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 tsp salt
- 1 1/2 cups long grain white rice
- 2 cups good quality chicken stock
- 1 cup chopped tinned tomatoes
- 6 mussels, cleaned
- 8 clams, cleaned
- 6 raw whole prawns
- parsley, chopped
- 2 fresh lemons, sliced
Method
- In a large cast iron frying pan heat the olive oil and sauté the onion gently until softened.
- Add the garlic, capsicum and chorizo.
- Stir and fry for a further 2 minutes.
- Add the chicken thighs and continue cooking in the pan for a few moments longer.
- Add the bay, and remaining spices along with the salt and rice.
- Mix well.
- Pour over the chicken stock and tinned tomatoes.
- Mix again.
- Bring to a simmer then lower the heat and cover.
- Cook gently for 15-20 minutes.
- Arrange the seafood over the top of the pan. Pushing it down into the rice.
- Re-cover and cook for a further 10 minutes until the rice is tender, shellfish have opened and the prawns are pink.
Check the seasoning and serve topped with a sprinkle of fresh parsley and sliced lemon.
