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Paella with Seafood and Chicken

slideshow Amazing Seafood Recipes

  • Servings: 6

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  • One live lobster (1 1/2 pounds)
  • 1/2 pound medium shrimp, shelled and deveined, shells reserved
  • 1 tablespoon tomato paste
  • 3 tablespoons brandy
  • 1 pound smoked ham hock
  • Two 1/2-pound chicken breast halves on the bone, skinned and cut into 3 pieces each
  • Salt and freshly ground pepper
  • 1 medium onion, finely chopped
  • 1 large garlic clove, minced
  • 1 cup canned peeled tomatoes—drained, seeded and coarsely chopped
  • 1 1/2 cups medium-grain rice, such as Valencia or arborio
  • 3/4 teaspoon paprika
  • Scant 1/4 teaspoon saffron threads, crumbled
  • 6 littleneck clams, scrubbed
  • 6 mussels, scrubbed and debearded
  • 1/4 cup fresh peas or frozen baby lima beans
  • 4 ounces small sugarsnap peas


  1. In a large pot of boiling water, cook the lobster for 2 minutes. Drain and let cool slightly. Remove the meat from the tail and claws; cut the tail meat into 4 pieces. Reserve the lobster shells.
  2. Heat a large saucepan. Add the lobster shells and the reserved shrimp shells and cook over high heat, stirring occasionally for 5 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the brandy, ignite and cook until the flames subside. Add the ham hock and 8 cups water and bring to a boil. Lower the heat to moderate and cook until reduced by half, about 45 minutes. Remove the ham hock and cut 1/2 cup of lean meat off the bone; reserve the remainder for another use. Strain the broth and skim any fat; keep the broth warm.
  3. Preheat the oven to 350°. Coat a smooth-bottomed nonstick oven-proof skillet with vegetable cooking spray and heat. Season the chicken with salt and pepper and cook over high heat, turning once, until golden, about 2 minutes per side; transfer to a plate. Coat the skillet with cooking spray, add the onion and garlic and cook until just translucent, about 4 minutes. Add the tomatoes, rice, paprika and saffron and cook until the liquid is absorbed, about 4 minutes.
  4. Stir in the broth, ham hock meat, chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer, shaking the skillet for 10 minutes. Add the clams, mussels and lobster meat; cover and bake until the clams begin to open, about 10 minutes. Add the shrimp, peas and sugarsnaps and bake covered until the shrimp are cooked through, about 5 minutes. Let rest for 10 minutes, then serve.


One Serving Calories 346 kcal, Protein 32 gm, Carbohydrate 46 gm, Cholesterol 105 mg, Total Fat 2.9 gm, Saturated Fat 0.6 gm.

Contributed By Published September 1996

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