Recipes on a Budget

"Affordable Recipes for All"

Party Paella


1 tbsp olive oil
1 lg onion (for about 1 cup chopped)
2 cans (6-1/2-oz each) minced or chopped clams
1 ea fish-flavored bouillon cube
1 lb reduced-fat kielbasa sausage
1 lb boneless, skinless chicken breast halves
2 cups converted rice
3 ea bay leaves
2 tsp dried basil
2 tsp paprika
1-1/2 tsp dried thyme leaves
1 tbsp Worcestershire sauce
2 tsp bottled minced garlic
1/2 tsp red pepper sauce, such as Tabasco
1 can (14.5-oz) diced tomatoes seasoned with onions and garlic
1 cup frozen green peas


Heat the oil in a 4-1/2-quart Dutch oven or soup pot on medium heat.  Peel and coarsely chop the onion, adding it to the pot as you chop.  Cook, stirring frequently, until the onion begins to soften, about 2 minutes.  Meanwhile, drain the juice from the clams into a 4-cup measure.  Set the clams aside.

Add enough water to the clam juice to equal 3-1/2-cups.  Add the water/clam juice mixture and bouillon cube to the pot, cover the pot, and bring to a boil.  When the water mixture boils, stir it until the bouillon cube is dissolved and mixed in.

Meanwhile, cut the chicken and sausage into bite-size pieces, and set them aside.

Add the chicken, kielbasa, and the rest of the ingredients, except the frozen peas and clams.  Stir well, cover the pot, and reduce the heat to low.  Simmer for 18 minutes.

Meanwhile, pour the frozen peas into a colander, and run cold tap water over them for about 1 minute to defrost slightly.  Set aside to drain.  When the rice has cooked 18 minutes, stir in the peas and the reserved clams.  Continuing to cook 2 minutes, or until the rice is tender and most of the liquid is evaporated.  (The paella should still be moist.)  Fluff and stir the paella with a fork, and serve.

(8 servings)


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09/01/2010 - Posted by | Entree

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