Shellfish and Chicken Paella Recipe

Name: Shellfish and Chicken Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onions diced; 3 tablespoons olive oil; 2 tablespoons curry powder; 1 tablespoon turmeric; 1 tablespoon ancho powder; 1/2 pound chorizo sausage sliced; 4 cups rice; 6 cups water; 4 each chicken thighs, boneless, skinless; 4 large sea scallops; 4 each shrimp heads on; 2 each lobsters claws and tail; 7 each mussels cultivated black; 6 each littleneck clams; 8 each asparagus

Servings: persons

1 medium onions diced
3 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon turmeric
1 tablespoon ancho powder
1/2 pound chorizo sausage sliced
4 cups rice
6 cups water
4 each chicken thighs, boneless, skinless
4 large sea scallops
4 each shrimp heads on
2 each lobsters claws and tail
7 each mussels cultivated black
6 each littleneck clams
8 each asparagus

1
In a saute pan on grill, sweat onions in olive oil add spices with a little water cook for 10 minutes.
2
Add chorizo and render fat.
3
Add rice and coat with oil.
4
Add water and cook until al dente.
5
Paella: In a saute pan on the grill, steam rice.
6
On the grill, cook chicken, clams, shrimp, scallops, asparagus, mussels and lobster, until done.
7
On a large plate, paella pan or soup bowl spoon out rice mixture.
8
Add chicken and shellfish on top and serve.

1101

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 medium onions diced, 3 tablespoons olive oil, 2 tablespoons curry powder, 1 tablespoon turmeric, and more.

Yes, Shellfish and Chicken 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.

Shellfish and Chicken Paella

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