1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)

1 Onion , diced

1 bell pepper , diced (I like to use ½ red and ½ green)

4 cloves Garlic

8 oz. tomato sauce

Bay leaf

1 teaspoon paprika , sweet or smoked

2 small envelopes of sazon Goya with saffron

Salt and pepper

¼ cup white wine

4 boneless , skinless chicken breast, cut into pieces

¼ cup flat leaf Parsley chopped, divided

2 cups Spanish Rice, rinsed

2 cups Chicken Broth

1/2 cup frozen peas

½ lb Jumbo Shrimp or prawns , about 12 – peeled, and devained

1/2 lb Mussels (about 10-12), cleaned properly

1 bag of mix seafood frozen

Lemons , for garnish

Small chorizo, sliced

2-3 lobster tails

2 pieces of Bassa Filet or tilapia

2 bullion cubes

Green olives (about 1/2 cup)


Add olive oil to a skillet or large caldero over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chorizo, bay leaf, paprika, saffron, salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.

Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Stir the rice well….Cook for 3 minutes

Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer.

Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle stir just once or twice during cooking.

Cook for about 15-18 minutes cover and the heat on low then nestle the shrimp, lobster tails, fish, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender.

Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.

Garnish with fresh parsley, olives and lemon slices. Serve.

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