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“A Spanish dish that varies from region to region. This one has sausage, chicken, seafood, rice, and vegetables. A delicious one-pot meal. Please use a paella pan.”
READY IN:
3hrs 2mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a big non-stick skillet, stir/saute the chorizo over medium heat for about 5 minutes or until browned.
  2. Transfer chorizo using a slotted spoon to a paper-towel lined plate.
  3. (Add oil as needed to the skillet) Add chicken legs to the skillet; cook for about 10 minutes, turning frequently until legs are browned on all sides.
  4. Season with salt and pepper to taste; lower heat to medium-low, cover and cook about 20 minutes or until chicken is tender; transfer chicken to paper towel lined plates.
  5. In a saucepan, add the rice, chicken stock, oregano, 1 teaspoon salt, 1/4 teaspoon pepper, and saffron.
  6. Bring to a boil; decrease heat to low, cover and cook about 20 minutes or until the rice is tender.
  7. Preheat oven to 350°.
  8. Add 1 tablespoon oil to skillet; add in onion, bell peppers, and garlic; stir/saute over medium heat for about 5 minutes or until tender.
  9. Add in tomatoes, parsley, and pimientos; stir/saute 2 more minutes; transfer vegetables to a bowl.
  10. Transfer rice to a paella pan that has been sprayed with non-stick cooking spray.
  11. Add in chorizo, sauteed vegetables, and peas; gently stir to combine.
  12. Press shrimp into the rice mixture and lay chicken legs on top.
  13. Arrange clams around them.
  14. Bake, uncovered, for about 25-30 minutes or until the clams open up and paella is heated through (throw out any clams that do not open up).
  15. Sprinkle with parsley and garnish with lime wedges; serve immediately.

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