• 2 pkg. of mahatma saffron rice
• 1 package of shrimp
• 3 chorizo links
• 2 lg. chicken breast fillets, largely cubed
• 1 tbsp. paprika
• 1 tbsp. house seasoning
• 1 sm. to med. onion, diced
• 1 red bell pepper, diced
• 1 can petite diced tomatoes
• 2 tsp. minced garlic
• 8 oz. bottle of clam juice
• 2 tbsp. lemon juice
• 4 c. chicken broth*
• 2 tbsp. parsley flakes

In a 2 quart sauce pan, cook the rice according to package directions.  Set aside when done till ready to use.

While cooking rice; in a skillet, cook the chorizo links 10 minutes on each side on med. heat. After cooking cut links into small pieces.

While cooking chorizo; in a small bowl combine the paprika and house seasoning together.  Cube chicken and toss in the seasoning mixture till well coated.

Remove the chorizo links when done and set aside.  Add the chicken to same skillet and cook on med. to high heat 8-10 minutes, stirring until done.  Cook till the seasoning forms somewhat of a crust on the pieces.  Set aside when done till ready to use.

In a pot, heat on med. heat for 6-9 minutes, the onion, bell pepper, diced tomatoes and garlic.  Bring to a boil and cook till tender.

Once the veggies are tender, add the rice, clam juice, chicken broth*, parsley flakes, and lemon juice, stir and bring to a boil.

Add chicken, chorizo, and shrimp.  Cook on medium for 5-6 minutes if using uncooked shrimp or till shrimp is cooked.  If using pre-cooked shrimp them reduce and simmer till ready to serve.

Serve with cornbread.

*Chicken broth: I used 5 c. of water with 3 tbsp. of chicken base.