Thank you to my friend Jean for sharing this recipe! Since the flavours improve with time, I like to start this dish in the morning and prep most items.  About 1 hour before serving time, I put it all together. I use a paella pan but you can use a large shallow casserole dish instead. Serves 8.

(2 hours of preparation, 30 minutes at 350F)

Serves 8


  • 5 cups (more or less) vegetable stock
  • 1 “family size” package chicken thighs, about 8 pieces (no bone / skin)
  • a small flat of Hot Italian sausage (best if not in casing)
  • Optional – 1/2 lbs lobster tails (sliced) or mussels, or scallops (if desired, but not necessary)
  • Small Ham steak  (1 piece x 1/2” thick) cut into small cubes
  • 1/2 lb prawns raw, peeled and rinsed
  • 1/2 lbs shrimp raw, peeled and rinsed
  • 8 – 10 cloves of garlic, peeled and sliced thinly
  • 1 bell pepper, thickly cubed ( I like to use 1/2 yellow and 1/2 orange for color)
  • 1/2 c finely sliced leek, or substitute yellow onion or shallots
  • salt / pepper / oregano to taste
  • ½ tsp. Saffron
  • 1/2 cup frozen peas
  • 1 can artichoke hearts in water, drained and quartered (optional)
  • 2 cup rice raw
  • Garnish with brocolli pieces, or asparagus, and small tomatoes


  1. Trim any large fat pieces from the chicken thighs.  Cut into 1″ cubes.
  2. In a large deep frying pan, add a bit of vegetable oil and put on medium heat.
  3. Saute the chicken in batches and brown. The chicken pieces should be almost cooked through.  Scoop out the batches and set aside in a bowl.
  4. While the chicken is browning, heat the oven to 400F.  Take the Italian sausage and roll into small balls (less than 1″) and set them on parchment paper on a cookie sheet.
  5. Put the sausage in the oven and bake until done…usually about 15 – 20 min.
  6. Set the pan of sausage aside to cool. Put the sausage on top of the chicken when the all the chicken batches are done. I dump the sausage drippings in the bowl as well.  Add the ham on top of the sausage, cover, and refrigerate until assembly time.
  7. When the chicken batches are done, don’t clean the pan. Add a bit more oil if need be and saute the garlic, leek and bell pepper for just a couple of minutes.  Keep them underdone.
  8. Add the rice, saffron, oregano, salt, and pepper ( I use Club House Spicy Pepper Medley).
  9. Add enough broth to just cover the rice, about 2-3 cups.  Stir the mixture, scraping the chicken bits off the bottom.
  10. Bring to a boil, reduce heat and simmer for 10 min. The rice will be underdone (still a bit crunchy).  Check after 5 minutes to make sure there is sufficient broth.  If not, add just a bit more.  The rest of the broth will be added before baking. You can then turn off the heat. I leave it covered on the stove until ready to assemble.
  11. When ready to assemble, heat the oven to 350F and lightly oil the paella pan. Taste the rice mixture for seasonings.  I often add more salt. Spread the rice mixture on the bottom of the pan leaving it light and fluffy.
  12. Take the meat bowl (chicken, sausage, ham) and place the pieces into the rice mixture.  I press down on them a bit.
  13. Sprinkle the frozen peas evenly over the dish.  Again, I lightly press them into the rice mixture. If you are using artichokes, press them into the rice mixture too.
  14. Arrange the prawns and shrimp (and other seafood if using) on top of the rice mixture.
  15. Dribble vegetable broth over the prawns and shrimp, adding enough that there is about 1/2″ in the bottom of the pan.
  16. Cover the dish with foil, and bake for about 15 – 20 min. Remove foil and check to ensure there is sufficient moisture.  Add a bit more broth if necessary.
  17. Increase temperature to 400F and return the uncovered pan to the oven.  Bake for about 5 – 10 min.  Shrimp / prawns should be fully pink.
  18. Remove the pan and attractively arrange small tomatoes, brocolli / asparagus on top of dish.  Return the pan to the oven for about 5 minutes until rice is slightly brown / toasty on top.
  19. If there are any leftovers, it tastes great the next day.

Thanks to Jean Hamilton November 2005 for the recipe!

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