Ingredients Weight Measure
Olive oil 3/4 cup
Chicken, cut into pieces, skinless 12 lbs.
Water 3 cups
Onions, chopped 1-1/2 cups
Garlic cloves, minced 6 ea.
TABASCO® brand Original Red Sauce 2/3 cup
Margarine 1/2 cup
Rice 1-1/2 qts.
Saffron pinch
Chicken broth 3 qts.
Green peas, cooked 1-1/2 qts.
Shrimp, cooked 3 lbs.
Ham, chopped 3 cups
Italian sausage, sliced 1/4" 3 lbs.
Cherrystone clams, in shells, scrubbed 72 ea.


  1. Use a large braiser or paella pan to heat the olive oil. Add chicken pieces. Brown well on all sides and then add 3 cups water. Cover tightly and cook until chicken is tender, about 30-35 minutes.
  2. Remove chicken from pan and set aside. Add the onions, garlic cloves and TABASCO® Sauce to the pan juices; cook slowly for 5 minutes.
  3. In a large saucepan, melt margarine then add uncooked rice and a pinch of saffron. Stir over low heat for 5 minutes. Add 3 qts. broth. Bring to a boil, cover and cook on low heat for 17-18 minutes.
  4. Stir the rice mixture into the pan with the onions and garlic. Add green peas and blend well.
  5. Layer the rice, chicken, shrimp, ham and sausage in pan. Bury some of the clams partially into the mixture. Place the rest of the clams on top. Bake at 350°F until paella is heated through and clams are open. Discard any clams that do not open.

Yield: 24 servings

Serving idea: Just add bread and salad.