Shellfish and Chicken Paella

Spanish classic prepared by a French master.

servings: 6-8
Prep Time: 30 Min
Cook Time: 35 Min

Your message (click here):


  • 3 tbsp olive oil
  • 2 links chorizo sausage, skinned and cut into 1/2 inch rounds
  • 4 chicken thighs, small and skinless
  • 1 cup mushrooms, sliced
  • 1 cup onion, coarsely chopped
  • 1 tbsp garlic, coarsely chopped
  • 1 1/4 cup Spanish rice
  • 1/2 cup alcaparrado, drained and rinsed or a mixture of equal parts chopped green olives, red pimento, capers, and garlic
  • 14 oz diced tomatoes, canned in sauce
  • 1 1/2 tsp saffron threads
  • 1/3 cup salsa, hot
  • 1 1/2 cup chicken stock, canned or homemade
  • 1 1/4 tsp salt
  • 15 clams
  • 20 mussels, washed and debearded
  • 5 sea scallops, large and rinsed
  • 24 shrimp, large, with tails left on


Heat 3 tablespoons olive oil in a paella pan. Add chorizo and chicken and cook over medium-high for 5 minutes or until brown on all sides, turning occasionally. Add the mushrooms, onion and garlic and cook for 1 minute. Add the rice and mix well. Stir in the alcaparrado, tomatoes, saffron, salsa, broth and salt. Reduce heat to low and cook, covered, for 12 minutes. Place clams and mussels in a grill basket. Brush scallops and shrimp with 2 tablespoons olive oil. Place the grill basket, scallops and shrimp on a grill rack and grill over medium heat for 5 to 8 minutes or until the shells open and the shrimp turn pink. Add the seafood and peas to the rice mixture and stir gently. Cook, covered, for 3 minutes.

Additional Tips

Prep all ingredients before assembly. Have the grill ready to go.

recipe tags