-
1
1.
-
2
Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
-
3
2.
-
4
Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper.
-
5
Heat the oil in a large skillet over low heat.
-
6
Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes.
-
7
Use a slotted spoon to transfer the chicken and sausage to a plate and set aside.
-
8
Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes.
-
9
Quickly transfer them to the plate with the meat.
-
10
3.
-
11
Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes.
-
12
Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice.
-
13
Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan.
-
14
Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low.
-
15
Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice.
-
16
Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
-
17
4.
-
18
Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish.
-
19
Pour the lemon juice over the top and cover.
-
20
Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes.
-
21
Serve.
