Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken - cut up

  2. 1/2 cup 118ml Olive oil

  3. 1/2 lb 227g / 8oz Chorizo - Spanish or Mexican

  4. 2 Onions - peeled, sliced

  5. 3 Garlic cloves - crushed

  6. 1/4 lb 113g / 4oz Smoked ham - cut julienne

  7. 2 Tomatoes, red ripe - diced

  8. 2 cups 320g / 11oz Long-grain rice - converted

  9. 3 cups 711ml Chicken stock - fresh or canned

  10. 1 Saffron or turmeric - optional

  11. 1 tablespoon 15ml Paprika

  12. 1/4 teaspoon 1 1/3ml Red-pepper flakes - crushed

  13. 1/4 teaspoon 1 1/3ml Thyme - whole

  14. 10 oz 284g Frozen peas - (1 pkg) - thawed

  15. 2 Red bell peppers, sweet - cut into rings

  16. 10 oz 284g Frozen artichoke hearts - (1 pkg) - thawed

  17. 1 lb 454g / 16oz Squid - cleaned, and Cut into circles

  18. 1/2 lb 227g / 8oz Large shrimp - peeled, deveined

  19. 1 1/2 lbs 681g / 24oz Clams in the shell - rinsed

  20. 1 cup 237ml Dry white wine

  21. Freshly-ground black pepper - to taste

  22. Salt - to taste

Instructions Jump to Ingredients ↑

  1. Heat a large paella pan or a large frying pan. If you do not have a paella pan, plan to do the sauteing in a regular frying pan and then place the ingredients in a large but shallow Dutch oven.

  2. Add 1/4 cup of the oil and brown the chicken pieces. Remove them from the pan.

  3. Add the chorizo, without the casing, the onions, garlic and ham. Saute until the onions are clear and then add the tomatoes. Saute for 5 minutes more and remove all from the pan.

  4. Add remaining oil to the pan and add the rice, stirring over the heat until the rice begins to brown lightly.

  5. In the meantime, prepare and heat the stock. Add the paprika, crushed red-pepper flakes, thyme, salt and pepper to taste, to the stock. Bring to a boil.

  6. Pour the rice into the paella pan or Dutch oven. Pour on the peas and top with the red bell pepper slices and the thawed artichokes.

  7. Add the sausage mixture along with the chicken. Top with the squid and shrimp. Push the seafood down into the rice a bit, then pour on the boiling stock. It must be boiling.

  8. Cook, uncovered for about 10 minutes, or until the rice begins to absorb the liquid. You must be careful that this does not burn. Turn the pan often on the burner so that everything cooks evenly.

  9. Now add the clams, sticking them into the rice, hinge side down. Pour the wine over the whole works and continue cooking until the clams are open and the rice is light and tender.

  10. Serve your guests from the buffet, allowing them to choose their own dinner from the paella.


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