Serves: 6 to 8 people


  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 onion
  • 1 tomato
  • 2 garlic cloves
  • 4 chorizo sausages
  • 10 shrimp
  • 10 oz. clams
  • 6 oz. tilapia
  • 1/2 cup mild olive oil
  • 1 tsp. paprika
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/4 tsp. cumin
  • 1/4 tsp. saffron
  • 4 Tbsp. capers (optional)
  • 24 oz. rice, uncooked
  • 48 fl. oz. chicken broth
  • lemon wedges for garnish
  • salt and pepper to taste

Equipment: skillet and deep baking dish (roughly 15.5” x 11.5” x 2.5”)


1) Preheat oven to 450 degrees. Chop peppers, onion, and tomato into small pieces. Mince garlic. Set in bowl all together. Slice chorizo into small pieces, set aside in bowl. Cut tilapia into small chunks, same size as chorizo. Set aside in bowl. To that bowl, add deveined and shelled shrimp, and clams.

2) Heat 1/4 cup oil in a skillet on medium high heat. Add garlic, onion, peppers and tomatoes. Cook until onion is translucent. Set aside in bowl.

3) Heat another 1/4 cup oil in the skillet on medium high heat. Toast rice in skillet until translucent. Put rice in baking dish, add broth, paprika, rosemary, thyme, cumin, saffron and capers. Add vegetables, seafood and meat. Mix so everything is covered with broth and spices are equally distributed around pan.

4) Bake at 450 degrees, uncovered, for 45 minutes. Check towards the end of the baking time to see if all the liquid is absorbed and rice is cooked thoroughly (oven times and temperatures vary). Serve with lemon wedges, salt and pepper to taste.