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Here's an easy version of a Spanish paella. Paella is named after the two-handled pan it traditionally cooks in, but for our recipe, all you need is a skillet.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
30 mins at 400°
stand:
5 mins
Servings:
6
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Ingredients

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Directions

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  • In a 12-inch ovenproof skillet, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly. Remove chicken.

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  • Add onion and garlic to skillet. Cook about 5 minutes or until onion is tender. Stir in rice. Cook and stir until rice is light brown.

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  • Drain clams, reserving liquid; set aside. Stir cumin, salt, pepper, and saffron into skillet; add undrained stewed tomatoes, chicken broth, water, and reserved clam liquid. Bring to boiling. Top with chicken pieces. Cover tightly and bake in a 400 degree F. oven for 15 minutes.

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  • Stir in reserved clams, peas, shrimp, and olives. Cover and bake about 15 minutes more or until chicken is tender and no longer pink and shrimp turn opaque. Let stand 5 minutes before serving. Garnish with parsley, if desired. Makes 6 servings.

Nutrition Facts

437 calories; total fat 12g; saturated fat 3g; cholesterol 145mg; sodium 893mg; carbohydrates 42g; protein 41g.
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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