Paella with Chicken, Shrimp and Clams

  • Yield: 6 servings


1-- (28-ounce) can whole peeled tomatoes, undrained
1cup chicken broth
1/2cup chopped onion
2cloves garlic, minced
1 1/2teaspoons 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
7ounces 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.

Nutritional Info *per serving

  • Calories 524
  • Fat 12g
  • Cholesterol 200mg
  • Sodium 1012mg
  • Carbohydrate 48g
  • Protein 56g