Easy Paella-Inspired Rice Casserole

Name: Easy Paella-Inspired Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ¾ lb manila clams; 1 tsp Spanish saffron; 1 Tbsp warm water; 3 cups chicken stock/broth; 1 ½ Tbsp extra virgin olive oil; 1 ½ cups uncooked Japanese short-grain white rice ((equivalent to 2 rice cooker cups)); 2 cloves garlic ((minced)); ½ cup white wine; ½ red bell pepper ((sliced)); ½ orange bell pepper ((sliced)); 2 chicken thighs ((cut into small pieces)); ¾ lb sliced squid ((rinsed)); 8 tiger shrimp ((I prefer keeping the shell for retaining more flavor)); 8 -10 asparagus spears; Diamond Crystal kosher salt; freshly ground black pepper; 2 g reen onions/scallions ((chopped)); lemon ((to serve))

With bold and exotic flavors and loads of seafood, this Paella-Inspired Rice Casserole is easy and fun to make and incredibly delicious!

⏱️ 70 min 🔪 Prep: 10 min 🔥 Cook: 60 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

4 servings

¾ lb manila clams
1 tsp Spanish saffron
1 Tbsp warm water
3 cups chicken stock/broth
1 ½ Tbsp extra virgin olive oil
1 ½ cups uncooked Japanese short-grain white rice ((equivalent to 2 rice cooker cups))
2 cloves garlic ((minced))
½ cup white wine
½ red bell pepper ((sliced))
½ orange bell pepper ((sliced))
2 chicken thighs ((cut into small pieces))
¾ lb sliced squid ((rinsed))
8 tiger shrimp ((I prefer keeping the shell for retaining more flavor))
8 -10 asparagus spears
Diamond Crystal kosher salt
freshly ground black pepper
2 g reen onions/scallions ((chopped))
lemon ((to serve))

Steps

4 hours prior to cooking, start de-gritting clams. Gather all the ingredients.
Soak saffron in warm water and set aside.
Preheat oven to 425ºF (220ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). In a small saucepan, bring the chicken stock to a boil and set aside.
Heat the oil in an oven-safe pan (I use a cast iron braiser) on medium heat and add rice. Stirring constantly for 5 minutes, or until the rice is translucent.
Add garlic and stir for a couple of minutes.
Then add white wine. Let all the alcohol evaporated.
Add the chicken stock and mix well.
Add saffron including saffron water and bring it to a boil.
After boiling, place bell peppers on top of rice.
Transfer the pan into the oven and cook at 425ºF (220ºC) for 10 minutes.
After 10 minutes, take out the pan and quickly place the chicken, squid, tiger shrimp, manila clams, and asparagus on top of rice and bell peppers. Put the pan back into the oven.
Cook for 20 minutes. After it’s done, take out the pan from the oven and sprinkle salt, black pepper, and green onions. Serve with lemon wedges if you like.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.

Nutrition Facts (per serving)

Macronutrients

Calories48524% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.625

Per Serving Rp 656/serving

🏠 Save ~Rp 5.250 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
manila clams	0.75 lb	Rp 35.000/kg	Rp 2.625
Spanish saffron	1 tsp	-	-
warm water	1 tbsp	-	-
chicken stock/broth	3 cups	-	-
extra virgin olive oil	1.5 tbsp	-	-
uncooked Japanese short-grain white rice	1.5 cups	-	-
garlic	2 cloves	-	-
white wine	0.5 cup	-	-
red bell pepper	0.5	-	-
orange bell pepper	0.5	-	-
chicken thighs	2	-	-
sliced squid	0.75 lb	-	-
tiger shrimp	8	-	-
-10 asparagus spears	8	-	-
Diamond Crystal kosher salt	-	-	-
freshly ground black pepper	-	-	-
reen onions/scallions	2 g	-	-
lemon	-	-	-