Spanish Rice Casserole

More from this source
Food Network
Nutrition per serving    (USDA % daily values)
CAL
582
FAT
40%
CHOL
93%
SOD
43%

Comments

Add a comment

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

You might also like

Crockpot Spanish Rice Casserole
A Year of Slow Cooking
Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Mushroom Casserole Recipe
101 Cookbooks
Turkey Chow Mein Casserole
Foodess
Grilled Cheese Sandwich Casserole
Framed Cooks
Broccoli-Cauliflower Casserole
The Pioneer Woman
Baked Chili Cheese Fries
Joy The Baker
Mushroom, Bacon & Egg Breakfast Bake
The Naptime Chef
Cheesy Butternut Squash Casserole
The Naptime Chef
Broccoli, Cheddar And Wild Rice Casserole
smitten kitchen