Chicken & Seafood Paella

Prep Time: 15 min

Cook Time: 1 hr 15 min

Total Time: 1 hr 30 min

Servings: 6


  • 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


    • 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.