Paella con Pollo y Mariscos
1 hour, 50 minutes
5 ½ Cups Chicken Stock
3 lbs. Chicken Thighs, bone in, skin on
1 ¼ lb Clams, scrubbed
1 lb. Shrimp, raw, shelled, deveined
¾ lb. Mussels, scrubbed, debearded
½ Cup Pancetta, diced or Chorizo
1 Cup Red Onion, diced
1 Cup Red Bell Pepper, diced
½ Cup Peas, frozen
¼ Cup Extra Virgin Olive Oil
1 Tbsp. Extra Virgin Olive Oil
1 tsp. Paprika
1/8 tsp. Saffron, threads
Sea Salt and Black Pepper to taste
Lemon wedges for garnish
Paella Pan, for cooking
Preheat oven to 400°. In a medium saucepan bring the stock and saffron to a simmer.
Heat paella pan on medium-heat heat, add olive oil and chicken skin side down. Season the chicken with sea salt and black pepper to taste, cook for 5 minutes or until skin is golden brown. Transfer chicken skin side up to a sheet pan and bake for 40 minutes or until internal temperature reaches 165 degrees.
Add pancetta to paella pan for 5 minutes until edges become crispy. Transfer to bowl, sauté red bell pepper, onion and paprika for another 5 minutes. Add to bowl with pancetta.
Add 1 Tbsp olive oil and add Lundberg Family Farms Organic Sushi Rice. Stir until evenly coated with oil and golden, about 3 minutes.
Add all other ingredients, stir until thoroughly incorporated and bring to a boil. Reduce heat to medium and cook for 10 minutes, do not stir.
Reduce heat to low and simmer for 10 minutes. Add cooked chicken thighs, shrimp, clams and mussels to the rice, arrange evenly in a circular pattern.
Add peas, continue to cook until the liquid is absorbed, about 15 minutes more. Remove from heat and let stand another 5 minutes. Garnish and serve.Download Printable Version
Serving Size: 1 cup
Amount Per Serving
Calories from Fat 14g
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrate 26g
Dietary Fiber 1g
Total Sugars 2g
Includes 0g Added Sugars