Filippo Berio Chicken & Seafood Paella

Ingredients

1/2 cup Filippo Berio Robusto Extra Virgin Olive Oil

1 1/2 lb boneless skinless chicken breasts (or turkey breasts), halved

3 cloves garlic, slivered

1 large green pepper, cut into strips

1 onion, chopped

3 cups low-sodium chicken broth

1 1/2 cups uncooked long-grain rice

1 tsp paprika

1/2 tsp dried oregano

1/4 tsp freshly ground pepper

1/4 tsp crumbled saffron

1/2 lb shrimp, peeled and deveined

12 fresh littleneck clams, well rinsed and scrubbed

2 large tomatoes

1 cup frozen green peas, defrosted

Directions

Preheat oven to 350°F. Heat olive oil in large heavy skillet; sauté chicken for 15 minutes until lightly browned; transfer to large ovenproof casserole.
In same skillet, sauté garlic, green pepper and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to skillet; bring to boil over high heat. Stir in rice, paprika, oregano, pepper and saffron. Return to boil.
Pour rice mixture over chicken pieces in casserole; cover and bake for 40 minutes. Remove casserole from oven. Add shrimp, clams, tomatoes and peas; cover and bake for 15 minutes (discard any clams that do not open).

Tip: You can substitute a can of drained asparagus tips or artichoke hearts for the green peas if desired.

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Chicken & Seafood Paella Recipe