Seafood and Chicken Paella Recipe

Makes about 12

6 cups rice
12 cups water
2 cups olive oil
2 red bell peppers
1 green bell pepper
4 chicken legs
2 calamaris
16 medium sized shrimps
8 prawns
3 garlic cloves
4 nice tomatoes
a few pinches of curry powder (to give a golden color to the rice)
1 tablespoon saffron
Salt and Pepper
8 Spanish clams
24 clams
1 can of small peas
3 lemons

Prepare all the ingredients into separate plates or bowls. Dice the peppers into about 1/2 inch pieces. Wash and slice the calamari into about 1/4 inch rings. Wash and finely dice the tomatoes. Wash and scrub the clams. Keep these at cold.

Heat the oil in a paella pan over medium heat. Sauté the peppers without burning until they are very soft (about 15 minutes). Set these aside. In the same oil (add some if necessary), sauté the chicken legs and cook for about 10 to 15 minutes. Set the chicken aside.

In the same oil, sauté the calamari while stirring these frequently for about 5 to 6 minutes and set aside. Then heat in the shrimps and prawns while stirring them for about 3 to 4 minutes.

Rice Cooking:

In the same olive oil, sauté the garlic cloves and the tomatoes. When they become very soft, gently pour in the rice and stir to "oil" everything. Stir in the peppers when the rice starts to become transparent. Slightly powder the mixture with the curry powder and add a glass of water and the saffron. Stir everything until the rice gets a slight curry powder tan. Then add in the squids, shrimps and prawns. Wet the mixture with some more water while being very careful not to overflow the pan / paella. Leave the rice to cook while adding some water as it is being absorbed for about 15 minutes.

Add the small peas and plant the clams, head down, into the rice mixture. They will cook and open before the end of the cooking process. The cooking part is finished when the water is all absorbed but the paella stays humid. Take off the heat and cover with an aluminum sheet for about 5 minutes. A newspaper could be used, like used by many Spanish chefs, but you need to make sure that the ink does not touch the food.

Meanwhile, cut the lemons into slices to decorate the meal. Serve everything and enjoy!

Note: Note: if you have some rice sticking in the bottom of the paella, it is a very good sign that the preparation was a success :o)




Reviews of Seafood and Chicken Paella Recipe:


1-2 of 2 reviews  

  jimmy  Mar 26, 2009
Would make this again.
delicious! five stars

  A cookie baker  Sep 21, 2008
Would make this again.
. four stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments:
  • Have you read the guidelines opens in new window? If so,