Ingredients
4 chicken thighs (with skin)
1 link chorizo
2 boxes Goya yellow Spanish rice
2 packets Sazon Goya
1 jar pitted olives
1 diced red pepper
1 diced onion
1 large box seafood stock
Seafood:
scallops
clams
octopus
shrimp
chopped fresh parsley
Preparation
Brown chicken in olive oil, set aside. Cook chorizo, chop. Cook peppers and onions in remaining oil.
Remove and set aside chicken, chorizo & peppers/onions.
Add rice and two packets Sazon Goya to the pan with 2 T olive oil. Coat rice until translucent. Add seafood stock and bring to a boil.
Lay chicken, chorizo, and peppers/onions in paella pan. Cover with rice and liquid. Add olives and olive juice. Cover tightly and cook for 45 minutes.
Add seafood, and re-cover. Cook for 20 minutes. Remove foil and let cook for another 15 minutes until clams are open.
Serve with chopped parsley.
