Paella

SERVES: 6

PREPARATION TIME: 15 minutes

COOKING TIME: 1 hour and 15 minutes

Ingredient

120 ml (½ cup) Filippo Berio Extra Virgin Olive Oil
680 g (1 ½ lbs) boneless chicken breasts, skinned and cut in half (or turkey breasts)
3 garlic cloves, slivered
1 large green pepper, cut into strips
1 medium onion, chopped
700 ml (3 cups) low-sodium chicken broth
350 ml (1 ½ cups) uncooked long-grain rice
1 tsp paprika
½ tsp dried oregano leaves
¼ tsp black pepper
¼ tsp crumbled saffron
½ pound raw shrimp, peeled and deveined
12 fresh littleneck clams, well rinsed and scrubbed
2 large tomatoes
240 ml (1 cup) frozen green peas, defrosted (or 1 lb. can of drained asparagus tips or artichoke hearts)

Method

Preheat oven to 180°C /350°F. Heat olive oil in a large heavy skillet and sauté chicken for 15 minutes until lightly browned. Transfer chicken to a large ovenproof casserole.
Sauté 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.
Pour rice mixture over chicken pieces in casserole. Cover and bake for 40 minutes.
Remove casserole from oven. Add shrimp, clams, tomatoes, and peas. Cover and return to oven for 15 minutes.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.