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- 6 cups chicken stock or canned low-sodium broth
- 1/2 teaspoon saffron threads
- 1/3 cup olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 small red bell pepper, seeded and chopped
- 1 small green bell pepper, seeded and chopped
- 2 small carrots, chopped
- 1 small onion, peeled and chopped
- 8 ounces Spanish chorizo, chopped
- 3 cups short-grain Spanish rice
- 4 mussels, de-bearded and scrubbed
- 4 clams, scrubbed
- 4 shrimp, peeled and deveined
- 1 cup fresh green peas
- 2 lemons: 1 juiced, 1 cut into wedges for serving
Directions:View on Epicurious
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