Spanish-Paella Madrid

READY IN: 1hr 40mins


  • 12
    small fresh clams in shell
  • 12
    medium fresh shrimp, in shells
  • 8
    ounces chorizo sausage (or other garlic-seasoned sausage)
  • 2
    tablespoons olives (or cooking oil)
  • 2 12
    lbs chicken, cut into 8 serving pieces
  • 2
    (15 ounce) cans chicken broth (about 4 cups)
  • 1
    medium onion, cut into wedges
  • 1
    sweet red pepper, cleaned out and cut into strips (or green pepper)
  • 12
    teaspoon garlic, minced
  • 2
    cups white rice, uncooked
  • 12
    teaspoon oregano
  • 14
    teaspoon saffron
  • 12
    cup fresh peas (or 1/2 of a 10 oz pkg frozen peas)


  • For fresh clams, cover clams in shells with salted water, using 3 tablespoons salt to 8 cups cold water. Let stand 15 minutes and rinse.
  • Repeat soaking and rinsing twice. Set aside.
  • For fresh shrimp, remove shells from shrimps.
  • Split each shrimp down the back with a small knife and pull out the black or white vein.
  • Rinse shrimp and dry on a paper towel. Set aside.
  • In a paella pan or a very wide skillet, cook sausage 10 minutes or until done. Drain; let cool and slice. Set aside.
  • Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.
  • In a saucepan, heat chicken broth to a boil.
  • Meanwhile, brown onion, red pepper and garlic in oil remaining in the skillet.
  • Place oven rack on the very bottom, and preheat the oven to 400 degrees.
  • Add rice, boiling broth, oregano and saffron to the skillet. Bring to a boil over high heat and then remove.
  • Arrange chicken, sausage, shrimp and clams on top of the rice.
  • Scatter peas over all. Set the pan in the oven, and bake uncovered for 25 to 30 minutes or until liquid has been ab-sorbed by rice.
  • NEVER stir paella after it goes into the oven.
  • Remove paella from the oven and cover with a kitchen towel.
  • Let rest 5 minutes. Serve at the table directly from the pan.