"This paella is the HIT dish for seafood-lovers!"
Serving: 6 | Prep: 30m | Ready in: 1h50m
Ingredients
• 1 1/2 lbs. skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cups all-purpose flour
• salt and pepper to taste
• 1/3 cup olive oil
• 1 lb. chorizo sausage, chopped
• 1 onion, chopped
• 4 cloves crushed garlic
• 2 cups chopped tomatoes
• 2 cups white rice
• 1 (6.5 oz.) can minced clams
• 2 cups frozen green peas
• 1 pinch saffron
• 5 cups boiling chicken broth
• 1 lb. small shrimp - peeled and deveined
Direction
• Start preheating the oven to 200°C (or 400°F).
• Dip chicken in flour, salt and pepper. Fry chicken in a quarter cup of olive
oil in a big skillet until crisped and browned. Put aside.
• Cook chorizo sausage until browned in a large skillet. Put aside.
• Bring 2 tbsps. of olive oil into a large skillet and fry garlic and onion in the
skillet until onions are softened. Put in chopped tomatoes and sauté for 3-4
minutes. Add in rice; combine thoroughly. This process is served as glazing
the rice.
• Bring sausage, chicken and rice mixture into a lidded large casserole dish.
Put in shrimp, chicken broth, saffron, peas and can of clams. Put on the lid of
the casserole dish.
• Bake until rice is soft and has absorbed all liquid. In case rice is not cooked
through, add in more broth.
• Place mussels and clams over the rice and bake or an additional 10 minutes.
Put away any unopened clams before serving.
Nutrition Information
• Calories: 1138 calories;
• Total Carbohydrate: 96.5 g
• Cholesterol: 268 mg
• Total Fat: 45.4 g
• Protein: 79.9 g
• Sodium: 1220 mg