"This Spanish-inspired shellfish, chicken, vegetable, and rice classic is seasoned with savory herbs and spices and is easily prepared in the oven." — Filippo Berio Olive Oil
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Filippo Berio® Extra Virgin Olive Oil
1 1/2 pounds
boneless chicken breasts, skinned and cut in half (or turkey breasts)
garlic cloves, slivered
green bell pepper, cut into strips
low-sodium chicken broth
1 1/2 cups
uncooked long-grain rice
dried oregano leaves
raw shrimp, peeled and deveined
fresh littleneck clams, well rinsed and scrubbed
frozen green peas, defrosted*
* Percent Daily Values are based on a 2,000 calorie diet.
Paella by Filippo Berio(R)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 204
Chicken, sausage, and shrimp shine in this easy, flavorful Spanish rice dish.
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