Seafood Paella

Ingredients

1 pound cleaned squid, bodies cut into 1/2-inch rings
1 clams
1 cup frozen green peas
1 pound large uncooked shrimp, peeled, deveined
1 ½ cups chicken stock or canned low-salt chicken broth
2 cups bottled clam juice
½ teaspoon saffron threads
+ 9 more ingredients
- 1 7-ounce jar roasted sliced pimientos with juice
- 2 cups long-grain white rice
- 4 garlic cloves
- 2 cups onions
- 1 3 1/2-pound whole chicken
- 5 slices bacon slices
- 1 tablespoon olive oil
- Lemon wedges
- 1 mussels

Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside. Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings...

View full recipe at Epicurious

Comments

Variations on Seafood Paella

- 1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
- 2 1/2 teaspoons Spanish smoked paprika or regular paprika
- +13 other ingredients
Seafood Paella
- 1 teaspoon pimentón dulce
- saffron threads
- 4 small squid
- 2 cups medium-grain Spanish paella rice
- 3 cups fish or chicken stock
- +8 other ingredients
Seafood Paella
- 1 teaspoon(s) paprika
- 0.25 cup(s) extra-virgin olive oil
- Salt
- 8 bone-in chicken thighs
- 4 6-ounce sole fillets
- 2 large pinches of saffron threads
- +11 other ingredients