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3 votes | 3118 views

This is one of the most famous dishes in Spain. The rice-based stew of chicken, seafood, sausage and saffron is named for the two-handled, shallow cooking vessel named paellaera, from which it is served.

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Servings: 4 servings



  1. Heat oil in a large, heavy iron skillet or paella pan. Add garlic and cook a few minutes; remove and reserve garlic. In the same skillet, brown chicken and sliced chorizo; drain fat. Ad tomatoes, onion, bell pepper, paprika, salt, pepper and artichoke pieces to chicken and chorizo. Cook 10 minutes.
  2. Add chicken broth and tomato sauce. Bring to a boil. Add rice and saffron. Reduce heat and simmer, uncovered, 15 to 20 minutes. Bake 10 to 15 minutes longer.
  3. Add shrimp, peas, olives, scallops, pimento and reserved garlic; tuck in mussels or clams (opening-side up) and reserved garlic. Bake 10 to 15 minutes longer or until mussels are open and shrimp are cooked. Garnish with parsley and lemon wedges.


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  • Barry
    Great recipe... very tasty and easy to do.
    I've cooked/tasted this recipe!
    1 person likes this review
    • alan s
      Que bueno! Almost as good as my mothers.
      I've cooked/tasted this recipe!

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