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–+ servings

Vibrant Chicken and Seafood Paella

Couverts8
Preparation 2 hours
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

  • 3 lbs. chicken cut into pieces
  • 2 onions quartered
  • 1 stalk celery sliced
  • 2 carrots peeled and sliced
  • Salt and pepper to taste
  • 6 cups water
  • 2 cups long-cooking rice uncooked
  • 2 cloves garlic crushed
  • 1/4 cup oil
  • 1 cup peas
  • 1/4 cup diced pimentos drained
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon saffron or turmeric
  • 1 lb. uncooked large shrimp peeled and cleaned
  • 12 uncooked clams in shells

Instructions

  • In a large skillet over medium heat, combine chicken pieces, onions, celery, carrots, salt, pepper, and water.
  • Bring to a boil; reduce heat, cover, and simmer for one hour.
  • Remove vegetables and chicken, reserving 6 cups of broth.
  • Dice chicken and set aside, discarding bones.
  • In the same skillet over medium heat, cook and stir rice and garlic in oil until golden.
  • Add reserved chicken, reserved broth, peas, pimentos, oregano, and saffron or turmeric.
  • Cover and cook over low heat for 15 minutes.
  • Add shrimp and clams; cover and cook for another 10 minutes, or until shrimp are pink and clams have opened.
  • Serve this vibrant chicken and seafood paella for a picture-perfect meal.

Nutrition values

Calories: 550 kcal | Carbohydrates: 52 g | Protein: 35 g | Fat: 20 g | Sugar: 4 g
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Course; Chicken / Fish
Cuisine; European / Spain