Summer is upon us and most of you who are lucky enough to have a grill are probably making all your meals on it.  Well, I’m jealous and I don’t have a grill and so I focus on lots of seafood.

I love one dish meals.  They require very little attention.  Once you set it up – you can walk away and dinner prepares itself.

This one is simple, beautiful and delicious of course

6 Chicken thighs, bone in

2 tbs. oil

½ tsp. steeped in warm broth

2 cups rice of your choice (short or long grain – basmati, arborio, etc.)

4 cups broth (chicken, shrimp or even water will do)

a variety of seafood (about 2 lbs)

shrimp, scallops, mussels, fish, clams, etc

1 cup frozen peas

2 lemons cut into wedges

salt and pepper

You will need a large flat skillet for this – if you don’t have one, you might make do with a Dutch over.

Season the chicken  with salt and pepper, and sear on both sides in the pan till nice and golden brown.  Remove chicken and set aside.

Add the rice to the pan and coat with the oil, mixing gently.  Add the stock, salt to taste and the saffron.  Add the chicken back to pan with the rice.  Cook about 20 minutes.  Just as the rice is almost done, layer the top with the seafood and cook another 5 to 7 minutes or till the seafood is just cooked.

Serve hot with wedges of lemon and a garnish of chopped parsely.

Until I cook again!