• 1/2 pound chorizos OR Italian sausage links, sliced
  • 1 2 1/2 -3lb. ready-to-cook broiler-fryer chicken, cut up
  • 1 medium onion, chopped(1/2 cup)
  • 1 medium sweet red pepper, chopped(1/2 cup)
  • 1 medium green pepper, chopped(1/2 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups regular rice
  • 2 medium tomatoes, peeled and chopped(1 1/2 cups)
  • 2 teaspoons salt
  • 1/4 teaspoon saffron, crushed
  • 4 cups boiling water*
  • 1 pound fresh OR frozen shelled shrimp
  • 10 small clams in shells
  • 1 10-oz. package frozen peas


In large skillet cook sausage over medium heat till done. Drain sausage, reserving drippings in skillet; set aside.

Season chicken pieces with a little salt and pepper. Brown chicken in reserved drippings; remove chicken, reserving drippings in skillet.

Add chopped onion, red pepper, green pepper, and garlic to reserved drippings; cook till onion is tender but not brown. Stir in uncooked rice, chopped tomatoes, salt and saffron. Stir in boiling water; bring mixture to boiling. Stir in cooked sausage.

Turn rice mixture into a paella pan OR a 4-quart casserole OR a Dutch oven*; arrange chicken pieces atop mixture. Bake, covered, at 375 degrees F. for 30 minutes.

Meanwhile, thaw frozen shrimp. Thoroughly scrub clams. Place clams in a saucepan with 1/2 inch of boiling water; cover and cook till shells open, 3 to 5 minutes. Drain; discard any clams that do not open.

Place peas in a colander or strainer; rinse with hot water to thaw. Arrange peas, clams, and shrimp atop rice mixture. Bake, covered, till chicken and rice are done, 15 to 20 minutes longer. Garnish with lemon slices, if desired. Serves 8.

Serves 8. *Note: When using Dutch oven reduce water to 3 1/2 cups.

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Submitted 6/13/05.
Source: B.H.&G. All-Time Favorite Casserole
Submitted By: Linda Wilson
Paella Casserole