Mixed paella recipe with chicken and seafood and Cooks Delight soup base

Mixed Paella Recipe


A delightful ethnic recipe that satisfies a crowd. The blend of chicken, shrimp, clams and seasonings evokes visions of sitting at an outdoor Spanish terraza with a glass of Rioja.

This Recipe Is:
8-10 Dinner Gluten Free Cook’s Delight® Supreme Chicken Soup Base CH-206


  • 1/2 tsp saffron - crushed
  • 1 lb boneless skinless chicken breast - cut into 2” pieces
  • 1 cup salad shrimp - cooked and deveined
  • 1 cup sea clams - cooked and chopped
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp paprika - smoked
  • 3 garlic cloves - minced
  • 3 bay leaves - dried
  • 15 oz whole tomatoes - crush
  • 1 small onion - minced
  • 7 cups Cook’s Delight® Chicken Stock (mix 7 cups hot water with 7 tsp Cook’s Delight Supreme Chicken Soup Base)
  • 2 1/2 cups short-grain rice - preferably Valencia or Bomba -Arborio can be used
  • 9 oz frozen peas
  • 1 red pepper - cut into strips
  • 1 tsp pimiento
  • sea salt
  • freshly ground black pepper

Suggested Products

Cook’s Delight® Supreme Chicken Soup Base

Cook’s Delight® Classic Clam Soup Base

Step 1

1. Put crushed saffron and 1/4 cup hot water in a small bowl, let stand for 15 minutes.

Step 2

2. Season chicken with 1/2 tbsp smoked paprika, salt and pepper.

Step 3

3. Heat oil in a 16-18” paella pan over medium-high heat.

Step 4

4. Add chicken and cook until brown, turning occassionally.

Step 5

5. Add remaining paprika, garlic, pimento, bay leaves, tomatoes and onions to pan and cook. Stir often until onions are softened about 6 minutes.

Step 6

6. Add saffron mixture and Cook’s Delight® Chicken Stock. Bring to a boil over high heat.

Step 7

7. Sprinkle in rice and distribute evenly.

Step 8

8. Add peas and peppers. Cook without stirring, until rice has absorbed most of the liquid 15-20 minutes. Rotate your pan every 2 minutes, if it is larger than the burner to cook rice evenly.

Step 9

9. Reduce heat to low, add cooked salad shrimp and cooked sea clams.

Step 10

10. Cook 5-10 minutes until liquid has been absorbed and rice is al dente.

Step 11

11. Remove from heat, cover with aluminum foil and let sit 5 minutes before serving.


Watch how easy it is to make 8 oz of soup stock for pennies per serving!

To make 7 cups of chicken stock combine 7 tsp Cook’s Delight® Chicken stock base with 7 cups of boiling water.

Each 1 pound container of Cook’s Delight® soup base makes the equivalent of 22 – 32 oz boxes of liquid stock.

Why pay for water?

More Recipes

Boost Your Flavors

Contact us to get started on your Cook’s Delight orders.

Talk with a Rep

Newsletter Signup

Receive Product News & New Recipes