Course : Chicken
Serves: 10
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10 medium chicken legs
3 ounces olive oil
1 ounce garlic chopped
8 ounces chopped onion
8 ounces red pepper -- in small dice
1 1/2 pounds converted rice
1 teaspoon saffron
24 ounces hot chicken stock
30 medium fresh clams -- cleaned
30 medium mussels -- cleaned
30 medium shrimp -- peeled and deveined
8 ounces chorizo -- cooked and sliced
8 ounces chopped roma tomatoes
6 ounces Nicoise olives
6 ounces Picholine olives
4 ounces scallions -- sliced

Preparation / Directions:

Brown chicken legs in olive oil, Transfer chicken to baking pan. Place in 375 degree oven and roast until done. Save oil and juices from the cooked thighs. Saute vegetables in a little oil to start. Add juices from the chicken and place all in large pan with the rice, saffron and chicken stock. Bring to boil, cover, and place in 400 degree oven for 8 minutes. Remove pan from oven and add mussels and clams on top of rice mixture. Cover, return to oven, cooking for 5 minutes. Add shrimp, chorizo, tomatoes and cooked chicken to pan. Cook in oven until shrimp are cooked through and all ingredients are hot. Add a bit of liquid when cooking if Paella looks as if it is getting dry. Remove from oven, add salt and pepper to taste. Place in large serving bowls, like a soup bowl, making sure that each person has some of all the ingredients in their bowl. Garnish with olives and scallions. Serve.

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