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Seafood Paella


  • 1 Tbsp. olive oil
  • 5 slices bacon, chopped
  • One 3-1/2 lb. whole chicken, cut into 8 pieces
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 cups uncooked long-grain white rice
  • 1 roasted red pepper, seeded, sliced
  • 1/2 tsp. crushed saffron threads
  • 2 cups clam juice
  • 1-1/2 cups chicken stock OR canned reduced sodium chicken broth
  • 1 lb. large peeled deveined uncooked shrimp
  • 1 lb. cleaned squid, bodies cut into 1/2-inch rings
  • 1 dozen clams in shell, scrubbed
  • 1 dozen mussels in shell, scrubbed, debearded
  • 1 cup frozen green peas, thawed
  • Lemon wedges


  • 1. Preheat standard oven to 450°F.
  • 2. Heat olive oil in large pot on medium heat. Cook bacon 5 to 6 minutes or until fat is rendered. Remove bacon and drain on paper towels; set aside. Reserve dripping in pot.
  • 3. Cook chicken in drippings on medium heat 6 to 7 minutes or until golden brown, turning to brown all sides. Remove chicken; set aside.
  • 4. Sauté onions and garlic in pot 8 to 10 minutes or until beginning to brown, scraping up any browned bits. Stir in rice, roasted pepper and saffron. Add clam juice and chicken stock; bring mixture to a simmer. Remove from heat.
  • 5. Pour rice mixture into full hotel pan. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.
  • 6. Bake paella 40 to 45 minutes or until chicken pieces reach an internal temperature of 165°F, clams and mussels open and rice is tender. (Discard any clams and mussels that do not open). Let paella stand 10 minutes. Divide evenly between 4 plates. Garnish each with a lemon wedge and serve.
  • Nutritional information per serving: Calories 906; Total Fat 34g; Saturated Fat 10g;
  • Trans. Fat 0g; Cholesterol 419mg; Sodium 1342mg; Total Carbohydrate 68g; Dietary Fiber 4g;
  • Total Sugars 5g; Protein 76g