Based on this Simply Recipes recipe.

Original recipe calls for doing this on a grill, but can easily be done in an oven. Also, proteins can be replaced but should be one layer on the rice.


  • 4 ½ cups chicken stock
  • ½ tsp saffron threads, crumbled and then loosely measured
  • ¼ tsp salt
  • 3 Tbsp olive oil
  • ½ yellow onion, finely chopped
  • ½ red bell pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 6 oz mild dried chorizo sausage, sliced into thin half-moons
  • 3 cups short-grain rice, such as Spanish Bomba rice or Italian Arborio
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 1 lb large (21-24 per lb) shrimp, peeled and deveined, with tails left on
  • 1 lb mussels, rinsed and scrubbed
  • 1 lb littleneck clams, rinsed and scrubbed
  • ¼ cup chopped parsley, for garnish


1 Preheat the grill or oven to 375ºF.

Put crumbled saffron In a saucepan over medium heat and bring to a boil. Add saffron and salt. Turn off heat and steep saffron for 15 minutes. Season with salt.

In a cast iron skillet, heat oil, sauté onion and red pepper until soft. (5 min or so) Add garlic and chorizo.

Put the skillet on the grill or to stove. Add rice and stir until coated with oil and lightly toasted. 4 min or so.

Add stock and tomato. Add salt. Salt is difficult because the sauce will reduce and the rice will absorb, but error on the side of slightly salty at this point.

Close grill cover or oven door and simmer rice for 15 min or so until the stock is absorbed. If necessary, add boiling water. Do not stir.

Add seafood. Mussels and clams should be hinge side up so the juices go into the rice.

Cover pan with foil or lid and close grill or oven and cook for 6 - 10 min until rice and shrimp are done.

Remove when done and sprinkle with parsley.

Serve in the pan.