Spanish Rice Casserole

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes

4 cloves garlic, minced

4 ounces chorizo, cut into brunoise

Salt and ground pepper

10 small clams, scrubbed, opened, and upper shell removed

5 ounces fresh pea pods, washed and trimmed

5 ounces squid, cleaned and sliced into thin rings

1 1/2 quarts chicken stock, heated to a boil

10 chicken bone-in thighs, quartered

3 (4-ounce) shell-on lobster tails, quartered

2 ounces olive oil

1/2 teaspoon Spanish paprika

8 ounces tomatoes, peeled, seeded, and cut

1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained

10 snails, cleaned

6 ounces Spanish onion, cut into brunoise

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