Paella with Chicken, Shrimp and Clams

  • Yield 6 servings

A heady combination of vegetables, chicken, shrimp, and clams.


1 -- (28-ounce) can whole peeled tomatoes, undrained
1 cup chicken broth
1/2 cup chopped onion
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1 -- (6-ounce) package saffron rice
1 -- (10-ounce) package frozen peas, thawed
1 -- (9-ounce) package frozen artichoke hearts, thawed
6 -- oven-roasted drumsticks (about 1 pound)
1 -- (10-ounce) package frozen cooked shrimp, thawed
7 ounces surimi seafood, crab- or lobster-flavored, chunk style
1 -- (10-ounce) can whole baby clams, drained


  1. Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain. Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil. Add rice; cover, reduce heat and simmer 15 minutes.
  2. Add tomatoes, peas, artichoke hearts, chicken, shrimp, surimi seafood and clams; cover and simmer 5 to 10 minutes or until heated through.



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