Baked Clam Paella


Baked Clam Paella

This perfect little dish has become a great appetizer for our customer to share at my restaurants. It takes all the traditions of Paella and drops it into a bite! (but don’t bite the shell please)

Fire it up!!



2dz little neck clams, shucked (giving you 48 pc) chop and reserve clams
2 t olive oil

1 T Paprika

2 tsp dried oregano

salt and black pepper to taste

4oz ground chicken

1 T olive oil, divided

1 cloves garlic, crushed

½ tsp crushed red pepper flakes

1 c uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

½ bunch Italian flat leaf parsley, chopped

2c chicken stock

2 lemons, zested

2 tablespoons olive oil

1 Spanish onion, chopped

1 red bell pepper, coarsely chopped

½ # chorizo sausage, casings removed and crumbled

½# shrimp, peeled and deveined



In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink, finish with chopped clams.


Scoop a Tablespoon of the mixture into each clamshell and bake in oven for 10 minutes


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