Skillet seafood & chicken paella (1974)

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Skillet paella (1974)

Rice, shrimp, clams and chicken in skillet paella

Skillet paella takes its name from the two-handled frying pan in which the Spanish cook and serve it.

This simple variation is from the Betty Crocker Mediterranean Kitchen.

Skillet paella (1974)

Skillet paella recipe


1 package (12 ounces) frozen peeled shrimp, or 2 cans (4-1/2 ounces each) jumbo shrimp, drained
1 can (7 to 8 ounces) minced clams
1 can (5 ounces) boned chicken
1 can (16 ounces) tomatoes
1 package (10 ounces) frozen green peas, broken apart
2 cups uncooked instant rice
2 tablespoons instant minced onion
1 teaspoon paprika
1 teaspoon Wyler’s Instant Chicken Bouillon (or 1 cube)
1/4 teaspoon cayenne red pepper
1/8 teaspoon ground saffron


1. Stir together all ingredients in large skillet or paella pan.

2. Heat, stirring occasionally, to boiling; reduce heat. Simmer 5 minutes. Remove skillet from heat; cover and let stand about 10 minutes.

Makes 4 or 5 servings

Skillet paella recipe from 1974

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