Chicken & Seafood Paella
- 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.
Ingredient: Fish & Seafood
Cooking Method: Bake
World Cuisine: Hispanic