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Seafood and Chicken Paella

Seafood and Chicken Paella

Erica Dinho
5 from 19 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main dish
Cuisine Colombian
Servings 10 servings
Calories 861 kcal


  • ½ cup olive oil
  • 6 Spanish chorizos
  • 4 chicken tights
  • 4 chicken drumsticks
  • 1 tablespoon paprika
  • 1 pound large shrimp peeled and deveined
  • 1 small onion finely chopped
  • 4 garlic cloves minced
  • 2 ½ cups Arborio rice
  • 12 littlenecks clams cleaned
  • Salt and pepper
  • 6 cups chicken stock
  • ½ cup frozen peas
  • ½ cup chopped flat parsley
  • Lemon wedges for serving
  • Large pinch saffron threads


  • In a large paella pan over medium heat, add the olive oil and the chorizo. Sauté for 5 minutes or until the chorizo is brown. Remove and set aside.
  • Rub the chicken pieces with paprika, salt and pepper and add to the paella pan. Sauté for 4 minutes on each side or until brown. Remove from the paella pan and set aside with the chorizo.
  • Add the onions and garlic to the paella pan and sauté for about 7 minutes or until translucent. Add the rice and stir to coat.
  • Add the chicken stock, stir and cook for about 15 minutes. Add the chicken pieces, chorizo and saffron, cook for about 10 more minutes.
  • Add the shrimp and clams, give the paella a good shake and cook for 10 minutes more. Add the peas and let it sit for 5 minutes.
  • Add the parsley and decorate with lemon wedges. Serve.


Calories: 861kcalCarbohydrates: 48gProtein: 46gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 209mgSodium: 1969mgPotassium: 459mgFiber: 2gSugar: 3gVitamin A: 905IUVitamin C: 10mgCalcium: 49mgIron: 6mg
Keyword paella recipe
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