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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.




  • 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.

  • 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.

  • 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.

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


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