Seafood and Chicken Paella


1/2 cup dry white wine
3 tbs saffron threads
vegetable cooking spray
1 cup chopped onion
1 cup of arborio of paella rice
1 banana pepper, trimmed and cut into strips
1 red bell pepper, trimmed and cut into strips
1 yellow bell pepper, trimmed and cut into strips
3 cups hot chicken stock
1/2 lb skinless chicken thighs (about 4)
1 cup squid rings
1/2 lb medium shrimp, peeled and deveined
12 mussels, scrubbed
12 little neck clams, scrubbed
2 (1/2 lb) lobster tails, cut in half
1/2 cup canned artichoke hearts
1 cup frozen or fresh peas
1 cup chopped fresh tomato.
  • Preheat the oven to 350 degrees.
  • Pour the wine into a small bowl, then add the saffron threads. Set aside.
  • Preheat a large paella pan of large skillet for about 1 minute over medium high heat.
  • Spray with a little vegetable oil or coal with olive oil.
  • Saute the onions for 2 to 3 minutes, until clear.
  • Add the rice and saute for about 1 minute until golden.
  • Add the wine and saffron and stir until the liquid is completely absorbed.
  • Keep the chicken stock over low heat.
  • Add in the peppers.
  • Add the hot chicken stock 1/4 cup at a time, stirring until absorbed.
  • When only 1/2 cup of the chicken stock remains to be added stir in the chicken. Cook for 10 minutes, making sure the chicken is cooked through.
  • With the last addition of stock, stir in the squid and shrimp.
  • Turn burner off. The rice should be tender.
  • Stand the mussels and clams upright in the rice mixture, joint down.
  • Tuck the lobster tails into the rice, shell down.
  • Transfer the pan to the oven and bake until the mussels and clam shell open. About 10 minutes.
  • Scatter the artichoke, peas and tomato over the paella and bake for 2 to 3 minutes more.
  • Place the paella in the center of the dinner table and allow the guests to serve themselves.




30 min


20 min


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