U.S. Metric Ingredients
2 2 Chickens, 2½–3 lb (1.1–1.4 kg) each
as needed as needed Olive oil
8 oz 225 g Chorizo sausage (see Note)
2 lb 900 g Lean pork, cut into large dice
16 16 Large shrimp, peeled and deveined
2 lb 900 g Squid, cleaned, cut into rings
2 2 Red bell peppers, large dice
2 2 Green bell peppers, large dice
16 16 Small clams
16 16 Mussels
8 fl oz 250 mL Water
as needed as needed Chicken stock
1 tsp 5 mL Saffron
12 oz 350 g Onion, small dice
6 6 Garlic cloves, minced
2 lb 900 g Tomatoes, chopped
2 tsp 10 mL Dried rosemary
2 lb 900 g Short-grain rice, such as Italian Arborio
2 tsp 10 mL Salt
to taste to taste Pepper
4 oz 125 g Cooked green peas
16 16 Lemon wedges



  1. Cut each chicken into 8 pieces.
  2. In a large sauté pan, brown the chicken in olive oil. Remove and set aside.
  3. Using additional oil as needed, briefly sauté the sausage, pork, shrimp, squid, and peppers. Do each ingredient separately, then remove to separate containers.
  4. Combine the clams and mussels with the water in a covered pot. Steam just until they open.
  5. Remove the shellfish and set them aside. Strain the liquid, then add enough chicken stock to measure 2 qt (2 L).
  6. Add the saffron to the stock mixture.
  7. In the skillet used for browning the meats, sauté the onion and garlic until soft. Use additional olive oil if necessary.
  8. Add the tomatoes and rosemary. Cook until most of the liquid has evaporated and the tomatoes form a rather dry paste.
  9. Add the rice and stir. Add the chicken, sausage, pork, squid, and peppers.
  10. Bring the stock mixture to a boil in a separate pot, then add to the rice and stir. Add salt and pepper to taste.
  11. Bring to a simmer, cover, and put in a 350°F (175°C) oven for 20 minutes. (This dish is traditionally made uncovered on top of the stove, but making it in the oven is more practical for restaurants because it requires less attention.)
  12. Remove the pan from the oven. Check the moisture level and add more stock, if necessary. It should be quite moist but not soupy.
  13. Sprinkle the peas over the rice. Arrange the shrimp, clams, and mussels on top. Cover loosely and let stand 10 minutes to heat the shellfish.
  14. For each portion, allow 8 oz (225 g) rice and vegetables, 1 shrimp, 1 clam, 1 mussel, 1 piece of chicken, and at least 1 piece each of pork, sausage, and squid. Garnish each portion with 1 lemon wedge.

Per serving: Calories, 630; Protein, 52 g; Fat, 22 g (32% cal.); Cholesterol, 260 mg; Carbohydrates, 52 g; Fiber, 5 g; Sodium, 630 mg.