Seafood Vegetable Paella

Seafood.Master.Chef's picture

Nov. 18, 2011


Olive oil 1/4 Cup (4 tbs)
Chicken drumsticks and thighs 6
Whole chicken breasts 3 , split into 4 pieces each
Chorizo/Hot italian sausage 1/2 Pound , cut into chunks
Long grain rice 2 Cup (32 tbs)
Sliced green onion 3/4 Cup (12 tbs) (with green tops)
Garlic 4 Clove (20 gm) , minced
Celery stalks 2 , chopped
Green pepper 1 , seeded and chopped
Saffron 1 Teaspoon
Salt 1 Teaspoon
Oregano 1 Teaspoon
Chicken stock 4 Cup (64 tbs)
Canned artichoke hearts 15 Ounce , halved (1 can)
Fresh shrimp 20 Large , shelled and deveined
Fresh clams 20 , well scrubbed (in their shells)



1. Preheat the oven 350°F


2. Heat olive oil in frying pan over medium-high heat, add chicken pieces, and brown thoroughly

3. Remove chicken and drain well on paper towels, brown well

4. Remove and drain on paper towels, drain all but 1/4-cup of fat

5. Add rice, onion, garlic, celery and green pepper

6. Saute over medium heat, until rice is golden and vegetables are somewhat soft

7. Add saffron, salt, oregano, stock and artichoke hearts and simmer for five minutes

8. Pour rice mixture into one or more large, shallow baking dishes, note that rice should be no closer than one inch to the top of the dish

9. Arrange chicken pieces attractively on top of the rice

10. Cover, with lid or aluminum foil, and bake at 350°F for 20 minutes

11. Arrange raw shrimp and clams on top of rice mixture and cover and bake for an additional 8 minutes


12. Serve with salads

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6