Seafood Paella

Seafood Paella


  • 2 skinless chicken thighs, on teh bone
  • 3 ounces prosciutto, cut into 1/4 inch dice
  • 2 tablespoons olive oil
  • 1 ounce chorizo, cut into 1/4 inch dice
  • 1/2 medium Spanish onion, choipped
  • 3 cloves garlic, crushed
  • 1 cup long grain rice, rinsed and drained
  • 1 jalapeno pepper, minced
  • 1 medium red bell pepper, seeded and chopped
  • 2 cups chicken broth
  • 1 tomato, blanched, peeled, seeded and chopped
  • 1 large pinch saffron
  • 3 ounces fresh shelled peas, blanched and rinsed
  • 4 mussels
  • 4 clams
  • 2 squid, cleaned and sliced into rings
  • pinch cayenne pepper
  • salt and pepper
  • 4 large tomatoes
  • 3 cloves garlic, chopped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 6 talbespoons olive oil
  • 20 cockles or small clams
  • 1 pint cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sherry vinegar
  • salt and pepper


4 servings. Preheat oven to 350F. Saute the chicken and prosciutto in oil in a casserole over medium heat for 5 mnutes, until lightly brown. Add the chorizo and saute 3 minues more. Add the onions and garlic, cover and cook until onions are soft. Stir in the rice, jalapeno and red peppers and cook for 3 minues. Add the broth and tomato and bring to a boil. Stir in the saffron. Cover and bake for 15 minutes, until the rice is al dente. Stir in the peas and seafood and bake, uncovered, for 3 minues until the mussels and clams open. Remove the casserole from the oven and set aside for 5 minutes. Remove the garlic, shellfish shells and chicken bones. Dice the mussels, clams and chicken and stir into the paella. For the tomato shells, oil a shallow baking dish just large enough to hold the tomatoes. Cut 1/2 inch off the stem ends of the tomatoes and reserve. Sccop out and discard insides. Season with salt and pepper, fill with paella and cover each with a tomato lid. Place the tomatoes in the oiled dish, sprinkle with 2/3 of the garlic, thyme and rosemary and drizzle with 4 tablespoons of oil. Bake for 15 minutes or until the tomatoes soften, basting with the pan oil every 5 minutes. Keep warm. In a small skillet, heat the remaining oil over high heat and add the cockles and remaining garlic. Cover and cook 2 minutes, until the cockles open. Add the cherry tomatoes, vinegars, salt and pepper. Place each stuffed tomato in the center of a plate and surround with the cockle mixture. Serve.

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