• 3 lbs. mussels, cleaned and beards removed
  • 20-25 shrimp, about 1-1/4 lbs. peeled and deveined, tails removed
  • 2 dozen clams (little necks preferably)
  • 2 cups seafood broth or fumet (fish stock)
  • 4 oz. extra virgin olive oil
  • 2 tsp. saffron
  • 9 cups chicken stock
  • 10 chicken thighs
  • 1/2 white onion, large diced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 1 tbsp. minced garlic
  • 1/2 lb. Zweigle’s Chicken Chorizo Sausage, diced
  • 1 lb. Spanish rice (yellow rice)
  • 8 oz. tomatoes peeled, seeded, large diced
  • 6 oz. pimento beans, cooked
  • 6 oz. green peas
  • 1 1/2 oz. sliced scallions


  1. Bring seafood broth (fumet) to a boil with the saffron and let steep for 30 minutes. Set aside.
  2. Season the chicken with salt and pepper. Add 1 oz. of oil to paella pan or very large sauté pan. Heat until oil begins to smoke, add chicken and brown on all sides. Remove from the pan and reserve.
  3. Add the remaining oil to the pan with onions, peppers, beans, peas and scallions. Sauté for 2-3 minutes, add the garlic, and sweat for 1 minute. Add the diced chorizo and rice, stirring often to coat the rice with oil.
  4. Add the tomatoes, reserved stocks, chicken, mussels, shrimp and clams to the pan. Cover, reduce heat to low, and cook for 5 minutes or until all the clams have opened. Do not stir the rice during this process.