Easy Paella-Inspired Rice Casserole

1. 4 hours prior to cooking, start de-gritting clams. Gather all the ingredients.
2. Soak saffron in warm water and set aside.
3. 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.
4. 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.
5. Add garlic and stir for a couple of minutes.
6. Then add white wine. Let all the alcohol evaporated.
7. Add the chicken stock and mix well.
8. Add saffron including saffron water and bring it to a boil.
9. After boiling, place bell peppers on top of rice.
10. Transfer the pan into the oven and cook at 425ºF (220ºC) for 10 minutes.
11. 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.
12. 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.

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.