• Prep Time: 20
  • Total Time: 55
  • Servings: 6-8

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About this Recipe

A classic and sought after Spanish dish that you will absolutely love!


1/2 cup (125 mL) Olive oil
1 Pkg (4 pieces) Maple Leaf® Prime® Naturally Chicken Thighs
6-8 Large raw shrimp
1 Medium Spanish onion, diced
2 Cloves garlic
1/2 lb (250 g) Cured chorizo sausage, sliced
1/2 cup (125 mL) Tomato puree
Salt and pepper
Pinch of saffron
1 tbsp (15 mL) Smoked paprika
4 cups (1 L) Low sodium chicken broth
1 cup (250 mL) Clam juice
1 cup (250 mL) Spanish or short grain rice (Bomba or Calasparra)
1 lb (454 g) Clams, scrubbed
1 cup (250 mL) Frozen peas


HEAT oil in a large skillet or paella pan over medium-high heat. Add chicken and cook 6-8 minutes per side or until golden brown and the internal temperature reaches 185°F (85°C). Remove from pan and set aside. Add shrimp to pan and cook stirring frequently for 3-4 minutes or until shrimp is bright pink. Remove from pan and set aside with chicken.

ADD onion, garlic and chorizo to the pan and cook for 4-5 minutes or until onion is soft. Add tomato puree and season with salt, pepper, saffron and paprika. Add broth and clam juice. Bring to a boil and simmer for 5 minutes. Add rice and stir well to distribute evenly. Reduce heat to medium and cook without stirring for about 10-15 minutes or until half the liquid is absorbed.

NESTLE chicken into rice and arrange clams around . Cook covered for 5-10 minutes. Scatter shrimp and peas over the top and cook for an additional 5 minutes or until clams have opened and a nice crust has developed on the bottom contents of the pan.


Soak clams in cool water for 20 minutes to release sand prior to using.

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