Paella with Chicken, Chorizo, Clams and Shirred Eggs


Paella with Chicken, Chorizo, Clams and Shirred Eggs

Download Recipe Card

“Put an egg on it” is a popular add-on option on today’s most-watched menus. Watch CIA Chef Scott Samuel prepare Chicken, Chorizo and Clam Paella Topped with Shirred Eggs, a dish that suits menus from morning to midnight.

Yield: 8 portions


  • 1/4 cup extra-virgin olive oil
  • 1/2 lb. chorizo sausage, cut into 1/4" slices
  • 1lb. chicken thighs
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 cup yellow onion, small dice
  • 2 tbsp. garlic, minced
  • 3 tbsp. Italian parsley, minced
  • 2 cups tomato, medium, dice
  • 1 tbsp. tomato paste
  • 2 cups Arborio rice
  • 2 bay leaves
  • 1 tbsp. rosemary, chopped
  • 1 tbsp. sage, chopped
  • 1 tsp. saffron threads
  • 1/4 tsp. crushed red pepper
  • 6 cups chicken stock, warm
  • 1/2 cup roasted red peppers, peeled, diced
  • 1 lb. clams, cleaned
  • 8 eggs
  • Maldon salt as needed
  • Olive oil as needed


  • Lemon wedges as needed
  • Cerignola olives as needed


  1. Preheat the oven to 400º F.
  2. In a large paella pan over medium, heat olive oil. Add chorizo sausage and sauté until brown. Remove and reserve. Add the chicken thighs and cook on both sides until nice and brown. Remove and reserve, and season with salt and pepper.
  3. In the same pan, sauté the onion and garlic until soft and starting to color, then add the parsley and cook for another 2 minutes. Add the tomatoes and cook until the mixture develops a nice color and most of the water from the tomatoes cooks off, about 3 to 4 minutes. Add the tomato paste, bay leaves, rosemary, sage, saffron and crushed red pepper and cook another few minutes.
  4. Sprinkle the rice over the mixture and stir-fry to coat the rice grains. Add the chicken stock and bring to a simmer for about 10 minutes to absorb the liquid; move the pan and stir so that the rice cooks evenly.
  5. Add the cooked chorizo, chicken and peppers and bring to a simmer; add the clams. Cook another 4 to 5 minutes or so to let the clams open up.
  6. Crack the eggs in the center, sprinkle with salt, pepper, and olive oil, and place in the oven for about 8 to 10 minutes to cook the eggs.
  7. Let the paella stand for 5 minutes.
  8. Serve the paella in bowls. Garnish with the lemon wedges and olives.

Heritage Recipes

Indian Gastropub Recipes

Plant-Forward Recipes


Commodity Board Recipes


Made with REAL Eggs




Korean Fried Chicken Tostada