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Paella with Chicken and Shellfish

Servings: 6

In Spain, no other dish brings families around the table quite like paella, but luckily, you don’t have to live in Spain to enjoy it. This no-fuss version brought to you by Filippo Berio is perfect for Sunday dinner.


  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1-1/2 lbs. boneless chicken breasts, skinned and cut in half (or turkey breasts)
  • 3 garlic cloves, slivered
  • 1 large green pepper, cut into strips
  • 1 medium onion, chopped
  • 3 cups low-sodium chicken broth
  • 1-1/2 cups uncooked long-grain rice
  • 1 tsp. paprika
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. black pepper
  • 1/4 tsp. crumbled saffron
  • 1/2 lb.raw shrimp, peeled and deveined 
  • 12 fresh littleneck clams, well rinsed and scrubbed
  • 2 large tomatoes
  • 1 cup frozen green peas, defrosted (or 1 pound can of drained asparagus tips or artichoke hearts)


  • Preheat oven to 350°F. Heat olive oil in a large heavy skillet and sauté chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.

    Sauté garlic, green pepper, and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to the skillet and bring to a boil over high heat. Stir in rice, paprika, oregano, black pepper, and saffron. Bring to a boil again.

    Pour rice mixture over chicken pieces in casserole. Cover and bake for 40 minutes.

    Remove casserole from oven. Add shrimp, clams, tomatoes, and peas. Cover and return to oven for 15 minutes.


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