1/4 cup olive oil
1 small chicken, cut into 8 pieces
freshly ground black pepper
sprinkle of fast-blending flour
1 medium-size onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 sweet green or red pepper, cored, seeded and diced
1/4 pound chorizo sausage, cut into 1/4-inch coins
2 cups short-grain rice
2 cups chicken broth or chicken broth powder
1 cup dry white wine
2 cups clam broth or 2 cups water
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 tablespoon oregano
1/2 teaspoon saffron
32 littleneck clams
32 cleaned mussels
32 jumbo shrimp, raw, peeled, and deveined
Preheat oven to 350°. Heat oil over medium-high heat on stovetop in a large pot.
Sprinkle chicken with pepper and flour. Sauté 5 minutes, turning to brown both sides. Add onion, garlic, and peppers. Sauté, stirring occasionally, for 8 minutes. Mix in sausage.
Blend in rice and cook, stirring 5 to 6 minutes. Pour in liquids, 1/2 cup at a time, stirring. Blend seasonings. Bake 15 minutes.
Press clams and mussels into rice. Return pot to oven. When rice blooms, add shrimp, pressing into rice mixture. Cook until all shellfish are open and shrimp is pink.