- 2 tbsp olive oil
- 6 skinless boneless chicken thighs fillets, chopped
- 200g cooking chorizo , sliced
- 2 onions , finely sliced
- 4 garlic cloves , crushed
- 2 red peppers , sliced
- 2 celery sticks , chopped
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ tsp garlic salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- ½ tsp mustard powder
- pinch of white pepper
- 300g long-grain rice
- 400g can cherry tomatoes
- 300ml chicken stock
- 12 large raw tiger prawns (whole in their shells)
- 12 mussels , cleaned and de-bearded
- 24 clams
- ½ small pack parsley , chopped
- 4 spring onions , sliced on a diagonal
- STEP 1
Heat oven to 200C/180C fan/ gas 6. Heat the oil in a heavy-based flameproof casserole dish on a medium-high heat. Season the chicken thighs, add to the dish and cook for 4 mins until they start to brown, stirring occasionally so they don’t stick. Add the chorizo and cook for a further 4 mins until it releases its oils and has started to crisp. Remove the meat with a slotted spoon and set aside on a plate.
- STEP 2
Add the onions to the chorizo oils, lower the heat and soften for 8 mins. Stir through the garlic, peppers, celery, thyme and oregano, and cook for 2 mins more.
- STEP 3
Return the meat to the dish, add the garlic salt, paprika, cayenne, mustard powder and white pepper, and cook for 2 mins until fragrant. Stir in the rice, then the tomatoes. Add the stock and give it all a really good stir. Bring to the boil, then cover with a well-fitting lid and put in the oven for 20 mins.
- STEP 4
Take from the oven and fluff up the rice with a big fork. Fold through the prawns, then put the mussels and clams on top. Put the lid on, return to the oven for 10 mins, then take the dish out and give everything a good stir. Sprinkle with the parsley and spring onions to serve.