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Author Notes: When I was in culinary school we tweaked the recipe our teacher gave us and came up with this. I think you'll love it! —lorinda_strawn
- 4 chicken thighs, boneless
- to taste salt
- to taste freshly ground black pepper
- 2 ounces olive oil
- 1 onion meium dice
- 2 tablespoons garlic chopped
- 1 red bell pepper, medium dice
- 1 green bell pepper, medium dice
- 12 ounces long grain rice
- 26 ounces chicken stock, hot
- 4 ounces chorizo
- 12 clams, scrubbed
- 16 -20 count shrimp
- 1 lobster, cut up
- 12 mussels, debearded and scrubbed
- 1 lemon zest
- Season the chicken with salt and pepper. Pan fry it in the oil, browning it well. Cooking till done. Remove the chicken and set aside.
- Add onion, garlic and bell peppers to the pan and saute until tender.
- Add the rice and saute until it turns translucent.
- Stir the chick stock into the rice and bring to a boil.
- Add the chorizo, clams and cockles to the pan. Cover and place in a 375 F degree oven for 20-30 minutes.
- Add the shrimp, lobster and cooked chicken to the pan. Add lemon zest. Cover and cook for an additional 20 minutes.
- Add the mussels to the pan and cook until the shrimp and lobster are done, the chicken is hot and all the shellfish are opened.
- This recipe was entered in the contest for Your Best Paella
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