Heat olive oil in saucepan. Sautee onions for 5 minutes. Add garlic, red pepper flakes and rice. Cook, stirring, for 3 minutes.
2 Tablespoon olive oil, 1 onion, 2 cloves garlic, 1/2 teaspoon red pepper flakes, 1 cup rice
Add tumeric, bay leaf, parsley and chicken stock. Bring to boil, cover, reduce heat and simmer for 20 minutes.
1/2 teaspoon tumeric, 1 bay leaf, 2 cup chicken stock, 1/2 cup parsley
While the rice cooks spray a frying pan with cooking spray, and sautee the chicken, paprika, oregano, salt and pepper for 5 minutes. Add the sausage and bell pepper and continue to cook for 5-10 minutes.
1/2 Tablespoon paprika, 1 teaspoon oregano, salt and pepper to taste, 2 links chorizo sausage, 1 red bell pepper, 1 cup cooked chicken
When the rice has cooked 20 minutes add 2 cups of spinach on top of the rice and cover the pan again. Then add clams (or shrimp) to the meat in the frying pan and let both pans cook for 5 more minutes.
2 cup spinach, 1 can clams
Stir the spinach into the rice, and spread the rice out on a plate. Top with the meat mixture and serve.