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Seafood And Chicken Paella

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Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

60 minutes


8 servings


3/4  pound  uncooked large shrimp, shell on

1 1/2  pounds  boneless, skinless chicken breast

1/2  cup  olive oil

4  teaspoons  dried oregano

4  teaspoons  dried basil leaves

4  large cloves  garlic, crushed

2  teaspoons  salt

1  teaspoon  ground black pepper

12  ounces  chorizo sausage

2  large yellow onions

1  large red bell pepper

1  large green bell pepper

4  large ripe tomatoes

1 3/4  cups  arborio or risotto-style rice

2  14.5 ounce cans  chicken broth

1/4  teaspoon  crushed saffron threads

1  teaspoon  coriander

2  cups  green peas, fresh or frozen

3/4  pound  bay scallops

12  little neck clams or mussels


Peel and devein shrimp. Trim visible fat from chicken and cut into bite-sized pieces.

Combine oil, oregano, basil, garlic, salt and pepper in a gallon-sized sealable plastic bag. Add chicken and shrimp. Seal bag; press and turn to distribute marinade evenly. Refrigerate at least 2 hours or overnight.

Heat a large skillet over medium-high heat. Remove chorizo from casings and brown 6 to 8 minutes; stir occasionally and break into smaller pieces. Drain chorizo on paper towels and set aside.

Meanwhile, cut onions and bell peppers into 1/2-inch pieces. Core tomatoes, cut in half and squeeze to remove seeds. Cut into 1/2-inch chunks.

Heat a 6-quart Dutch oven over medium-high heat. Remove only the chicken from marinade to Dutch oven (using tongs or your fingers) and sauté 5 minutes. Remove from pan and set aside.

Sauté onion and bell pepper 5 minutes in pan juices. Stir in rice and brown slightly, about 2 minutes.

Add chicken broth and saffron to onions and peppers; bring to a boil. Add tomatoes, coriander, chicken and chorizo. Bring mixture to a boil, cover and reduce heat to low. Simmer 25 minutes or until rice is tender, stirring occasionally.

Ten minutes before rice stops cooking, heat oven to 350 degrees. When rice is tender and most of the liquid has been absorbed, gently stir in peas and scallops.

Wash clams. Top rice mixture with clams and shrimp.

Cover and bake 15 to 20 minutes or until shrimp turn pink and clams open. Serve immediately.
Nutritional Information
No Nutritional Information Available
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