Paella with Chicken and Shellfish

Ingredients

• ¼ tsp. black pepper
• ½ tsp. dried oregano leaves
• 1 tsp. paprika
• 1-½ cups uncooked long-grain rice
• 3 cups low-sodium chicken broth
• 1 medium onion, chopped
• 1 large green pepper, cut into strips
• + 8 more ingredients
• • ½ cup Filippo Berio Extra Virgin Olive Oil
  • 1 cup frozen green peas, defrosted (or 1 pound can of drained asparagus tips or artichoke hearts)
  • 2 large tomatoes
  • 12 fresh littleneck clams, well rinsed and scrubbed
  • ½ lb.raw shrimp, peeled and deveined
  • ¼ tsp. crumbled saffron
  • 3 garlic cloves, slivered
  • 1-½ lbs. boneless chicken breasts, skinned and cut in half (or turkey breasts)

Preheat oven to 350°F. Heat olive oil in a large heavy skillet and sauté chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.Sauté garlic, green pepper, and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to the skillet and ...

View full recipe at Fine Cooking