Ingredients
Ingredients
- 4 Chicken Breasts
can substitute boneless, skinless chicken thighs, cut into halves - 4 Chorizo Sausage
remove any tough skins - ½ Cups Olive Oil
- 4 Cups Chicken Broth
water may be substituted - 2 Cups Long-Grain White Rice
- 2 Tbsp Paprika
- 1 Tbsp Saffron
- 3 Onions
large, chopped coarsely - 6 Garlic Cloves
peeled and minced - 4 Bell Peppers
green, yellow or red, seeded and chopped into large chunks - 4 Tomatoes
or chopped frozen - 156 mL Tomato Paste
small can - 2 Cups Frozen Peas
- 3 Cups Shrimp
peeled, can be raw or cooked - 2 Cups Artichoke Hearts
drain well, either use canned or marinated - 12 Prawns
uncooked, heads on or off - 1 Cup Clams
fresh clams are best but you can use canned or frozen - 1 Mussels
1 bag, scrubbed - 2 Lemon
cut into wedges - 1 Cup Parsley
Method
In two large frying pans
- 4 Chicken Breasts
can substitute boneless, skinless chicken thighs, cut into halves - 4 Chorizo Sausage
remove any tough skins - ½ Cups Olive Oil
- 4 Cups Chicken Broth
water may be substituted - 2 Cups Long-Grain White Rice
- 2 Tbsp Paprika
- 1 Tbsp Saffron
- 3 Onions
large, chopped coarsely - 6 Garlic Cloves
peeled and minced - 4 Bell Peppers
green, yellow or red, seeded and chopped into large chunks - 4 Tomatoes
or chopped frozen - 156 mL Tomato Paste
small can
Chop each chicken breast into 6 pieces (or chicken thighs into 1/3) and fry in 1/4 cup olive oil in one frying pan, turning to brown all sides. Cut the chorizo sausage into slices and brown. Add the chicken broth, followed by paprika, saffron, salt, and pepper and bring up to a boil. Stir in the rice.
Meanwhile put the remaining 1/4 cup olive oil into the second frying pan and brown onions, garlic, and bell peppers. Add the tomatoes and tomato paste and raise the heat until the mixture comes to a boil. Remove pans from the heat.
At this point, combine the ingredients from the two frying pans into one large, wide roasting pan. Carefully mix together, ensuring that the rice is evenly distributed.
Preheat the oven to 370ºF.
Add to pans
- 2 Cups Frozen Peas
- 3 Cups Shrimp
peeled, can be raw or cooked - 2 Cups Artichoke Hearts
drain well, either use canned or marinated
The directions from now on are based on one large pan.
Scatter the peas over the paella, followed by the shrimp and press into the liquid. Cover the pan tightly with tin foil and cook in the oven for 30 minutes.
Uncover the pan, stir the mixture lightly with a fork, and check on the chicken to ensure it is cooked and that the rice is absorbing the liquid. Check seasonings, and add more paprika, saffron, salt, and pepper to taste. Stir in the drained artichoke hearts and additional chicken stock if you think it is needed. If using clam meat instead of fresh clams, this would be the time to mix them into the paella. If you have some large prawns you may scatter them on top or choose to stir fry these in butter in a frying pan and add in Step 4. Cover and return to the oven to cook for another 30 minutes.
Serving Directions
- 1 Cup Clams
fresh clams are best but you can use canned or frozen - 1 Mussels
1 bag, scrubbed - 2 Lemon
cut into wedges - 1 Cup Parsley
Scrub the clams and/or mussels and steam until they open. Discard any shells that do not open.
Remove paella pan from the oven and arrange the cooked clams and mussels over the top. If you sauteed the prawn separately, you could add these now. Sprinkle with chopped parsley, and top with lemon wedges.
You can remove the foil and raise the oven temperature to crisp the top of the paella - 10 minutes should do.
Serve alongside a basket of crusty bread and a fresh green salad. Our favourite suggestions are a Caesar Salad or Committee Salad.