Recipe By Jenny
Rating
Published Oct 19th
Paella III
Prep 30m Cook 1h 20m Additional - Ready In 1h 50m
Servings 6 servings Calories 1138.2

Delicious paella! You could add additional crab, scallops and mussels if you would like. Place them into the casserole dish during step #5.

Recipe Ingredients

  • 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 cups all-purpose flour
  • salt and pepper to taste
  • ⅓ cup olive oil
  • 1 pound chorizo sausage, chopped
  • 1 onion, chopped
  • 4 cloves crushed garlic
  • 2 cups chopped tomatoes
  • 2 cups white rice
  • 1 (6.5 ounce) can minced clams
  • 2 cups frozen green peas
  • 1 pinch saffron
  • 5 cups boiling chicken broth
  • 1 pound small shrimp - peeled and deveined

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Dredge the chicken in flour and salt and pepper. In a large skillet, fry the chicken in 1/4 cup olive oil until brown and crispy. Set aside.
  3. 3 In a large skillet, brown chorizo sausage. Set aside.
  4. 4 Place 2 tablespoons olive oil in a large skillet and fry onion and garlic until onions are tender. Add chopped tomatoes and saute for 3 to 4 minutes. Add rice to the skillet and mix well. This glazes the rice.
  5. 5 Put rice mixture, chicken, and sausage in large covered casserole dish. Add can of clams, peas, saffron, chicken broth and shrimp. Cover casserole dish.
  6. 6 Bake until all the liquid is absorbed and rice is tender. You may need to add more broth if rice is not done.
  7. 7 Arrange clams and mussels on top of rice and bake for another 10 minutes. Before serving, discard any clams that do not open.

Nutrition Facts

  • Calories 1138.2
  • Carbohydrate 96.5 g
  • Cholesterol 268.1 mg
  • Fat 45.4 g
  • Fiber 5.1 g
  • Protein 79.9 g
  • Saturated Fat 13.5 g
  • Sodium 1219.7 mg
  • Sugar 5.3 g

Reviews

  1. To save on cooking time in the oven and make sure rice gets cooked through i cooked the basmati rice in a rice cooker first. I added about 1 cup of the broth to the rice mixture. I also used 1 can stewed tomatoes. Used italian sausage instead of chroizo. I also soaked the saffron - Read more ...
  2. It was sooo easy. I was a little more generous with the saffron because I love it so much. Even my kids ate this all up with-out a single complaint about there being rice in it! They usually complain about rice.
  3. I really liked it though it was hard getting the rice just right in the oven mine was still too firm after more than an hour of cooking. I'll definitely try it again and see if I can get it right.
  4. My sister made this...she used scallops instead of clams yellow instead of white rice omitted the saffron and used about 4 1/2 cups instead of 5 cups broth...it was PERFECT...now I can't wait to make it...thanks
  5. I made this in the dutch oven while camping - all in one pot. I doubled the shrimp and added a little cayenne (I used mild chorizo). It was delicious! It serves way more than six though. I fed six hungry adults (some took thirds) and a handful of kids and we had leftovers.
  6. AAbsolutely superb. I added scallops mussels and more clams to the recipe. It was an instant hit!
  7. Not Paella without Saffron! My mistake there is Saffron!
  8. Served this recipe to a monthly dinner group and it was a hit! Recipe was easy to follow. Be prepared this makes a good hearty serving and filled up a casserole dish easily to the top.I substituted 1 cup of clam juice with the chicken broth and it kept it moist. Will definitely serve again!
  9. This was good but a bit dry. Next time I will increase the brooth and add more chicken and sausage.