Ingredients Jump to Instructions ↓

  1. 10 chicken legs

  2. 3 ounces olive oil

  3. 1 ounce chopped garlic

  4. 8 ounces chopped onion

  5. 8 ounces red pepper -- in small dice

  6. 1 1/2 pounds converted rice

  7. 1 teaspoon saffron

  8. 24 ounces hot chicken stock

  9. 30 fresh clams -- cleaned

  10. 30 mussels -- cleaned

  11. 30 shrimp -- peeled and deveined

  12. 8 ounces chorizo -- cooked and sliced

  13. 8 ounces chopped roma tomatoes

  14. 6 ounces Nicoise olives

  15. 6 ounces Picholine olives

  16. 4 ounces scallions -- sliced

Instructions Jump to Ingredients ↑

  1. Preparation : 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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