Picnic Shrimp 061910
1/2 c. olive oil
3 lbs. chicken pieces
1 lg. onion, diced
3 sweet red peppers, cored, seeded and diced
4 c. chicken stock or canned low-sodium chicken broth
1 tbsp. minced garlic
1 1/2 c. short-grain rice, such as arborio
2 tsp. salt
1 tsp. white pepper
1/2 tsp. saffron
3 lbs. plum tomatoes, peeled, seeded and chopped, or about 3 c. drained, canned, chopped plum tomatoes
12 lg. shrimp in shells
12 clams
12 mussels
1 c. white wine
Heat 2 tablespoons olive oil in large oven-proof skillet over medium heat. Add chicken pieces and brown on all sides; remove and set aside. Add onions and peppers to skillet and cook 5 minutes, stirring constantly.
Bring chicken stock to boil in separate pan.
Reduce heat under onion-pepper mixture to low and add garlic, rice, salt and white pepper. Stir until rice grains are coated with oil. Transfer contents of skillet to roasting pan. Add boiling stock, saffron, and tomatoes. Arrange chicken pieces on top. Cover and roast at 350 degrees for 25 minutes.
Place shrimp, clams and mussels in separate pan. Add wine and cook until mussel and clam shells open (discarding those that don't open) and shrimp are cooked thoroughly, or approximately 6 minutes longer. Remove seafood with perforated spoon, place seafood in bowl and chill. Boil remaining liquid over medium-high heat until reduced by one third. Transfer to bowl and cool to room temperature. When liquid is cool, transfer to blender or food processor. On medium speed, add remaining olive oil in slow, steady fashion. Pour sauce into container and chill.
Remove roasting pan from oven. Arrange chicken on platter. Cover and refrigerate. Transfer rice to large bowl and chill.
Serve chicken over pile while arranging shrimp and shellfish around periphery. Drizzle with sauce and serve. Yield 6 to 8 servings.
