The pan used to make this dish is called a paellero. But considering most of you will not have one we will use a casserole dish instead. You will need one that has lots of volume and a tight fitting lid.
Pre Heat your oven to 350 degrees.
Have on the side ready to use.
2 cups cooked chicken cut into 1 to 1 ½ inch pieces, bone in or boneless.
4 cups of hot chicken stock
Sauté until golden
¼ cup of olive oil
½ cup finely sliced onion
Turn your heat down to moderate. Add 2 cups of raw rice and stir until the rice is lightly browned. Add the hot stock which has had Saffron added up to 2 teaspoons if you’re Spanish.
Add two cloves of pressed garlic
2 sliced and seeded red pepper with the membranes removed.
1 teaspoon of paprika
¼ teaspoon of oregano
1 cup of chorizo or another hard Spanish sausage.
Add the chicken placing it on top of the dish. Cover the pot and place it in the oven for 15 minutes at 350.
Now add and arrange 1 cup of raw prawn tails and 2 cups of well scrubbed clams in their shells. Substitute mussels or other shell fish or just mix them up to have a variety of different kinds.
Cover again and let steam for an additional 10 minutes. Serve right away with crusty bread and wine. Dry is best and good wine is better. Spanish would probably be better here than anything else.