You are here: Home » Recipes » San Diego Paella San Diego Paella Recipe by sdadolf Yield 4-6 servings PrintEmail Ingredients 1 tablespoon Olive Oil1/2 pound Boneless skinless chicken breast halves cut into 1/2" chunks1/2 pound sliced cured chorizo sausage1 large chopped onion1 clove chopped garlic1/4 teaspoon cracked pepper1/4 teaspoon oregano1/4 teaspoon saffron1 package 10 oz Mahatma Saffron Rice Mix3 units cups of water1 large can of diced tomatoes1/2 pound raw prawns peeled and deveined with tails on1 pound clams in shells1 units cup uncooked frozen peas Instructions 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.