San Diego Paella

  • Yield 4-6 servings


1 tablespoon Olive Oil
1/2 pound Boneless skinless chicken breast halves cut into 1/2" chunks
1/2 pound sliced cured chorizo sausage
1 large chopped onion
1 clove chopped garlic
1/4 teaspoon cracked pepper
1/4 teaspoon oregano
1/4 teaspoon saffron
1 package 10 oz Mahatma Saffron Rice Mix
3 units cups of water
1 large can of diced tomatoes
1/2 pound raw prawns peeled and deveined with tails on
1 pound clams in shells
1 units cup uncooked frozen peas


Stir fry chicken in a skillet large enough to hold all ingredients. Once cooked set aside and keep warm. In the same skillet, sauté chorizo in olive oil until lightly browned. Add bell pepper, onion, and rice. Continue cooking until onions are transparent but not soft.
While mixture is cooking, sprinkle chicken with saffron. Prepare rice per instructions on the package. Add peas and tomatoes to the rice mixture, then arrange chicken, clams, mussels and prawns across the top. Dust seafood and chicken with oregano, parsley and pimento, then cover. Cook over low heat for 20 minutes. Let stand for 10 minutes covered before removing lid.



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