Serves: 6
Total Calories: 942
In a large ovenproof skillet or paella pan over medium heat, brown chicken in 2 tablespoons of the olive oil. Remove chicken with a slotted spoon.
Brown sausage lightly remove and set aside.
In skillet, saute crushed red pepper for 1 minute. Add shrimp and clams. Cook and stir for 1 minute. Remove and set aside.
In skillet, saute onion, green pepper and garlic in remaining 2 tablespoons olive oil for 5 to 7 minutes. Stir in tomatoes with juice. Simmer for 10 to 15 minutes or until thickened. Add chicken and sausage to pan. Cover and simmer for 10 minutes. Stir in broth, reserved clam juice, rice and zucchini. Bring to a boil. Partially cover pan.
Place pan on middle shelf of a preheated 375° oven and bake for 30 minutes. Increase oven temperature to 400°. Stir peas into rice add shrimp and clams, pushing partially into rice. Garnish top with slices of red pepper or pimiento. Bake, uncovered, 15 minutes longer or until liquid is absorbed and rice is tender.
This Chicken-Shrimp Paella recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.
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