This is a one dish meal loaded with seafood and chicken. This is a traditional version that represents all that is delicious with this Spanish delicacy. Follow the step by step instruction to make this very special dish!
- 6 to 7 chicken parts (3 thighs, 3 drums, breast split in half)
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic, minced
- 2 tomatoes, seeds and pulp removed and diced
- 2 teaspoons paprika
- 3 chopped up flat fillet anchovies (I use Cento)
- 1 package Sazon (Goya-Con Azafran)
- 2 cups bomba rice (or short grain)
- large pinch saffron threads
- 2 cups clam juice
- 2 cups chicken stock
- 12 fresh mussels
- 6-8 fresh clams
- 6-8 extra large shrimp, cleaned and deveined
- 1/2 cup frozen peas
- salt and pepper to taste
- seasoned garlic salt
- Garnish: 1-4 oz. jar Goya sliced pimientos and chopped parsley
Season chicken well on both sides with salt and pepper and a little seasoned garlic salt. Set aside.
Add the oli to a large 13 or 15 inch paella pan over medium heat and add the chicken and cook for 7-8 minutes per side or until browned and cooked most of the way. Remove the chicken from the pan and set aside.
Next add the onions to the pan and caramelize over low to medium heat for 8 to 10 minutes until well browned. Then stir in the peppers and cook for 8 to 10 minutes until the peppers are tender and roasted. Add the tomatoes and cook for about 8 to 10 minutes until the tomatoes are broken down. Add the garlic and cook for 2-3 minutes. Add the anchovies and stir around.
Stir in the rice and saffron and cook for 3-4 minutes.
Add the clam juice and chicken stock and the Sazon. Season with salt and pepper to tasted. Mix everything together until well combined.
Add the cooked chicken back into the pan. Place mussels, clams, and shrimp around inside the pan. Spread the peas evenly thought-out the pan.
Cook over low to medium low for 20 minutes, until most of the stock is gone. Then cover the pan and cook over low heat for 15 minutes more.
Garnish with fresh chopped parsley and sliced pimientos.
Serve family style in the center of the table. Will serve 6 to 8 depending on portions. This dish is meant to be eaten right away.