Paella by Filippo Berio®

Paella by Filippo Berio®

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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."
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servings 569 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F. Heat olive oil in a large, heavy skillet and saute chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.
  2. Saute garlic, green pepper, and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to the skillet and bring to a boil over high heat. Stir in rice, paprika, oregano, black pepper, and saffron. Bring to a boil again.
  3. Pour rice mixture over chicken pieces in casserole. Cover and bake for 40 minutes.
  4. Remove casserole from oven. Add shrimp, clams, tomatoes, and peas. Cover and return to oven for 15 minutes.


  • Recipe provided by Low Cholesterol Olive Oil Cookbook
  • *You can substitute a 16-oz. can of drained asparagus tips or artichoke hearts for 1 cup of frozen green peas.



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