Pre-Cooking: Pre-heat oven to 350 degrees Let peas defrost Dice the onions, tomato & peppers Peel the shrimp Cut the chicken in cubes Scrub clams and mussels
Ingredients: ½ cup dry or white wine 1 tsp. saffron threads Olive oil ½ cup onions, diced 1 cup long grain rice 1 red bell pepper, diced 1 orange bell pepper, diced 3 cup chicken stock 6 oz. breast of chicken, cut in cubes ½ lbs. Kahuku shrimp 12 oz. Hawaiian snapper 1 lb. mussels 2 lbs. Manila clams (4) 3 oz. Hawaiian Spiny lobster ½ cup artichoke hearts 1 cup frozen peas ½ cup diced tomato ½ cup Portuguese sausage, chopped
Cooking: Lace frying pan with olive oil Pre-heat the frying pan for 1 minute at med-high heat Sauté the onions 2-3 minutes until translucent Add rice, sauté until golden- stirring so it won't burn Add the wine and saffron and stir until wine is absorbed Stir in the peppers Add 2 cups of chicken stock, ¼ cup at a time until the rice absorbs the stock Add the last cup of chicken stock Add cubed chicken and Portuguese sausage Add shrimp, clams, lobster, and mussels, tucking them into the rice
Bake in the oven for 8-10 minutes until mussels open. Add peas, tomato, and artichoke hearts, bake for 2 more minutes. Lace with dry white wine.