Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Ingredients Nutrition

Directions

  1. In a bowl, combine olive oil, oregano, dry basil, garlic, salt and pepper.
  2. Place chicken and shrimp in another bowl; pour over marinade. Cover and refrigerate overnight. Heat about 1 tablespoon marinade in frypan over medium heat. Remove chicken and drain; add to pan and cook until lightly brown.
  3. Remove from pan; set aside. Add sausage to pan; cook over medium heat until well browned.
  4. Add onions and green pepper to pan; raise heat to medium-high; cook until vegetables are soft. Stir in rice; brown slightly.
  5. Add broth, tomatoes, saffron, coriander, chicken and sausage; boil, cover, heat and simmer for 25 minutes, stirring occasionally until rice is tender.
  6. Add peas and scallops; toss gently.
  7. Transfer Paella to large ovenproof 6-quart baking dish or paella pan.
  8. Drain shrimp; push into rice mixture along with clams.
  9. Bake, covered, in 350 degrees oven for 15 to 20 minutes, or until shrimp are pink and clams open.
  10. Garnish with pimento strips, if desired.
Most Helpful

5 5

Although I changed the recipe just a little and used linquisa instead of chorizo this was the very best, and was easy to fix. I prepared most of the ingredients the day before. IThe best idea was to marinade the shrimp and chicken. We had 6 friends for dinner and they were all impressed.

5 5

Getting ready to make it again. It is becoming a family favorite. When I visit son in law it is the first request. Great food.

5 5

This was delicious!!! I didn't have any chorizo, so I substituted breakfast link sausage cut into chunks. I also didn't have scallops or clams or mussels, but I did have shrimp and chicken. Besides those ingredients that I didn't have, I had everything else on hand, so it came together very quickly. Made plenty, so there was leftovers for a few lunches, which made the family very happy!