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"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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1/2 cup Filippo Berio® Extra Virgin Olive Oil
1 1/2 pounds boneless chicken breasts, skinned and cut in half (or turkey breasts)
3 garlic cloves, slivered
1 large green bell pepper, cut into strips
1 medium onion, chopped
3 cups low-sodium chicken broth
1 1/2 cups uncooked long-grain rice
1 teaspoon paprika
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
1/4 teaspoon crumbled saffron
1/2 pound raw shrimp, peeled and deveined
12 fresh littleneck clams, well rinsed and scrubbed
2 large tomatoes
1 cup 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: 569 Calories from Fat: 204
Chicken, sausage, and shrimp shine in this easy, flavorful Spanish rice dish.
See how to make a traditional Spanish seafood stew.
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