Bradley's Homestead

S.C. Nonprofit Organization

Spanish Chicken & Seafood Paella

CLASS DATE: APRIL 24, 2023

Ingredients:

  • 12 fresh mussels in the shell
  • 12 fresh small neck claims in the shell
  • 12 fresh jumbo shrimp in the shell
  • 8 oz Chorizo sausage (or sausage of choice)
  • 4 chicken leg quarters (4 legs & 4 thighs)
  • 2 TBL olive oil
  • 1/2 cup frozen peas
  • 1 medium size onion, cut into wedges
  • 1 sweet red bell pepper, cut into strips
  • 1 tsp garlic, minced
  • 2 cups uncooked long-grain rice
  • 4 cups Chicken broth (chicken bouillon for water)
  • 1/2 tsp oregano
  • 1/2 tsp saffron
  • Salt & pepper to taste
  • Fresh herb sprigs or lemon slices for garnish (optional)

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Clean shrimp, clams, and mussels.
  3. Season chicken with salt and pepper.
  4. Heat oil In an oven-proof skillet or pan.
  5. Brown the chicken on all sides then remove it from the pan.
  6. Add the sausage to the skillet/pan and cook for 5-7 minutes then set aside.
  7. Next, add the onions, pepper, and garlic to the pan and brown. 
  8. Add rice, broth (water and chicken bouillon), oregano, and saffron to the skillet. 
  9. Bring to a boil over high heat then remove the pan from heat.
  10. Arrange chicken, sausage, shrimp, clams, and mussels over top of the rice.
  11. Scatter peas over the top of the paella.
  12. Bake uncovered for 35-50 minutes or until the liquid absorbs. DO NOT STIR!
  13. Remove the paella from the oven.
  14. Cover the paella with a kitchen cloth & let rest for 10 minutes before serving.
  15. (optional) Garnish with fresh herbs and or lemon slices before serving.