Grilled Chicken and Clam Paella Recipe

Name: Grilled Chicken and Clam Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium leek, white and tender green, finely chopped; 2 garlic cloves, minced; 2 pounds skinless chicken breasts on the bone, cut crosswise into 2-inch pieces; Salt and freshly ground pepper; 2 cups medium-grain rice, such as Valencia; 1 1/4 cups fresh shelled fava beans (about 1 1/2 pounds in the shell) peeled, or fresh or frozen lima beans; 4 1/2 cups hot chicken stock or canned low-sodium broth; 1/4 teaspoon saffron threads; 2 large plum tomatoes, chopped; 2 fresh thyme sprigs; 1 fresh rosemary sprig; 2 pounds littleneck clams, scrubbed

Servings: persons

1 tablespoon olive oil
1 medium leek, white and tender green, finely chopped
2 garlic cloves, minced
2 pounds skinless chicken breasts on the bone, cut crosswise into 2-inch pieces
Salt and freshly ground pepper
2 cups medium-grain rice, such as Valencia
1 1/4 cups fresh shelled fava beans (about 1 1/2 pounds in the shell) peeled, or fresh or frozen lima beans
4 1/2 cups hot chicken stock or canned low-sodium broth
1/4 teaspoon saffron threads
2 large plum tomatoes, chopped
2 fresh thyme sprigs
1 fresh rosemary sprig
2 pounds littleneck clams, scrubbed

1
Light a grill.
2
When the fire is hot, set a paella pan or medium roasting pan on the grill.
3
Add the olive oil.
4
Add the leek and garlic and cook, stirring, until wilted, about 2 minutes.
5
Add the chicken and season generously with salt and pepper.
6
Cook, turning, until beginning to brown, about 4 minutes.
7
Add the rice to the pan and stir to coat with oil.
8
Add the fava beans and then the hot stock and bring to a simmer.
9
Stir in the the saffron, shake the pan to loosen the rice and simmer for 4 minutes.
10
Stir in the tomatoes, thyme and rosemary and season with salt and pepper.
11
Spread the rice in an even layer and nestle the clams in the rice, hinges down.
12
Cover the grill and cook until all the clams open and the rice is tender, 15 to 20 minutes; rotate the pan halfway through cooking.
13
Remove the pan from the grill and cover with a kitchen towel for 5 minutes to steam, then serve.

1448

kcal

Calories

Fat

126

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium leek, white and tender green, finely chopped, 2 garlic cloves, minced, 2 pounds skinless chicken breasts on the bone, cut crosswise into 2-inch pieces, and more.

Yes, Grilled Chicken and Clam Paella falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken and Clam Paella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions