On weekends, why not cook exotic Spanish seafood pizzas with your family at the beach with Pizzello. The ingredients are prepared more abundantly in this edition, bringing more layers of taste. Share the novel experience with us when finished!


12lbs chicken parts

14cup olive oil

1medium onion, finely diced

garlic cloves, minced

teaspoons salt

fresh ground pepper

12teaspoon paprika

1large red bell pepper, roasted, peeled, seeded, and diced

12cup sliced green onion

1lb squid, cleaned, sacs cut into rings

12teaspoon paprika

1lb large raw shrimp, peeled and deveined

12cup sliced green onion

3cups short-grain rice (preferably Spanish or Italian)

12lbs small live clams

 cup frozen peas


    • Cut each breast half into three pieces and each leg into four pieces using a sturdy cleaver.
    • In a 12- to 14-inch skillet, combine the oil, onion, and garlic. Heat gently.
    • Increase the heat to medium-high once the onion starts to crackle.
    • A few chicken pieces at a time should be added and cooked until gently browned. As they cook, season them with a little salt, pepper, and paprika.
    • Move the chicken pieces to the edges of the pan as they brown to make place for more in the center.
    • Add the squid, peppers, green onion, remaining salt, and crumbled saffron once all of the chicken has lost its raw color.
    • Add the rice and stir as it cooks for about a minute, coating it with oil.
    • Add warm stock until it reaches the pan's rim, about one inch away (not all the stock may be needed).
    • Place the mussels or clams in a ring around the outside, hinged side down, then the shrimp on top.
    • Sprinkling the peas on top midway through cooking, heat at a rapid simmer for about 20 minutes, or until the rice is just tender.
    • When the paella first comes off the heat, it might seem a little soupy, but the rice will quickly soak up the extra liquid.
    • As YaYa advised, this works wonderfully with boneless, skinless chicken thighs.