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Featured in the Honolulu Star-Bulletin on December 23, 2009.





  • 1 pound shrimp
  • 1 pound clams
  • 2 pounds chicken pieces
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano leaves
  • 3 tablespoons olive oil
  • 1 1/2 cups converted or long grain rice
  • 1 can (14 1/2 ounces) chicken broth
  • 1 cup water
  • 1/2 cup chopped onions
  • 1 clove garlic, minced
  • 1/2 teaspoon saffron
  • 1 package (10 ounces) frozen peas
  • 3 pimentos, cut into strips


Shell and clean shrimp. Wash clams. Season chicken pieces with salt, pepper and oregano. In a large skillet, heat olive oil; brown chicken. In a bowl, combine rice, chicken broth, water, onions, garlic and saffron. Pour mixture around the chicken pieces, being sure all rice is in the liquid. Cover, bring to a boil, lower heat and simmer for 20 minutes. Add shrimp, clams, peas and pimiento. Cover and cook for 10 more minutes. Allow paella to stand for 20 to 25 minutes before serving. Makes 6 servings.

Approximate Nutrient Analysis per serving (weight is based on clams in shell and skinless boneless chicken pieces (1/2 thigh and 1/2 breast)):
530 calories, 12 g fat, 2 g saturated fat, 250 mg cholesterol, 1000 mg sodium, 49 g carbohydrate, 3 g fiber, 4 g sugar, 55 g protein


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