Classic Paella


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This traditionally Spanish dish consists of rice, lots of seafood, spicy chorizo sausage and of course, saffron for that unique coloring.

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  • 1/2 lb. chorizo link sausage, cut into 1/2 inch thick slices
  • 2-3 Tbs. vegetable oil
  • 4 C. rice
  • 2 1/2 lb. chicken legs
  • 1/4 tsp. pepper, plus more to taste
  • 4 C. rich chicken stock or canned, low-sodium chicken broth
  • 1/4 tsp dried oregano
  • 1/8 tsp. powdered saffron
  • 1 large yellow onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, seeded, chopped and drained
  • 1/4 C. chopped fresh parsley
  • 1 2 oz. jar pimientos, drained and chopped
  • 1 C. fresh green peas or frozen green peas, thawed
  • 1 lb. large shrimp, peeled and deveined
  • 18-20 steamer clams, well scrubbed
  • 1/4 C. chopped fresh parsley, for garnish
  • 2 limes cut into wedges, for garnish

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In a large non-stick skillet over medium heat, brown chorizo, turning frequently, for 5 minutes. Using a slotted spoon, transfer to a plate. Add 1-2 tsp. of the oil, as needed. Brown chicken legs on all sides, turning frequently, about 10 minutes. Season with salt and pepper to taste. Reduce heat to medium-low, cover and cook chicken until tender, about 20 minutes. Remove to plate holding chorizo.

Meanwhile, in a saucepan, combine rice, stock, oregano, 1 tsp. salt, 1/4 tsp. pepper, and saffron. Bring to a boil, reduce heat to low, and cook until rice is tender, about 20 minutes. Preheat oven to 350 degrees. Add 1 Tbs. oil to skillet. Add onion, bell peppers, and garlic and sauté over medium heat, until tender, about 5 minutes. Add tomatoes, parsley, and pimientos and cook 2 minutes more. Remove vegetable mixture to a bowl.

Transfer rice to a paella pan or 4-quart baking dish lightly coated with cooking spray or oil. Gently mix in chorizo, sautéed vegetables, and peas. Press shrimp into rice mixture and lay chicken legs on top. Arrange clams around them. Bake uncovered, until clams open and paella is heated through, 25-30 minutes. (Discard any clams that do not open.) Sprinkle with parsley and garnish with lime wedges. Serve immediately.

Yield: 8 servings

From: The Big Book of Casseroles. By Maryana Vollstedt 

Reviews (1)

  • I orginally received this recipe via email. Did not contain amount of rice.I sent email to this site. they came back and said 4cups and chgd recipe.can't be ratio is 2 rice vs 4 liquid. recipes calls for 4 c liquid. People are going to crash and burn on this one. Good recipe beyond that fact major ingredient omitted.

    Flag as inappropriate moogie  |  August 25, 2008

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