Easy Seafood Paella

By cwyorkiex3

For the most flavorful paella, Grandma used 6 pieces of dark-meat chicken, usually thighs and drumsticks, cooked on the bone. She said the white meat on chicken breasts did not stand up as well to the strong tomato and saffron flavors.

Ingredients

• 1 (14 1/2-ounce) can tomatoes, drained
• 2 (10-ounce) cans clams, drained
• 1 (16-ounce) package frozen green peas
• 2 cups chopped, cooked chicken
• 12 ounces peeled shrimp
• 1 cup water
• 3 tablespoons dried onion flakes
• 1 teaspoon paprika
• 2 chicken bouillon cubes
• 1/2 teaspoon each cayenne pepper and saffron
• 2 1/2 cups instant short-grain rice

Details

Servings 6
Adapted from mygreatrecipes.com

Preparation

Step 1

1.Chop tomatoes coarsely. Combine the clams, green peas, chicken, tomatoes, shrimp, water, onion flakes, paprika, bouillon cubes, cayenne pepper and saffron in a large skillet and mix well.

2.Bring clam mixture to a boil over high heat. Stir in the rice. Reduce the heat to low.

3.Simmer, stirring occasionally, until shrimp turn pink, about 2 minutes. Remove skillet from heat; cover. Let stand for 10 minutes.