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One Pot Paella Pasta Hotdish

One Pot Paella Pasta Hotdish with Chicken, Shrimp, and Clams

By Chef Mary

Prep Time 10 mins, Total Time 50 mins

Servings: 4 -6


  • 4 Cups chicken, Vegetable, or Fish Stock
  • 1 Lb. boneless skinless chicken Breast, diced into 1 1/2” cubes
  • 1/2 lb shrimp/prawns 225g, shells removed and de-veined
  • 1 stick celery, finely chopped
  • 1 carrot small, finely chopped
  • 1 Tbsp parsley, dried
  • 1 sprig thyme
  • 5-6 tbsp olive oil
  • 1 small sweet or Vidalia onion (think size of a baseball), finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 tsp paprika
  • 3 cloves garlic, finely chopped
  • 1/2 tsp fennel seeds
  • 1 tsp oregano, dried or fresh
  • 14 oz crushed tomatoes, 1 can
  • 1/2 tsp. salt
  • 1/4 tsp black pepper
  • 2 small pinches around 15 threads saffron (No saffron, no problem; see chef note below)
  • 12 oz pasta 340g, broken spaghetti, penne rigate works great.
  • 1/2 lb clams canned clams
  • 1/2 Cup grated Manchego or Parmesan Cheese


Large 3-4 Quart Dutch Oven


  1. Preheat oven to 425 F.
  2. Heat 2 tbsp olive oil in a large Dutch Oven pot over a medium-low heat
  3. Sauté the celery, carrot, parsley, thyme, and onion in the pot, when the onions are soft and translucent, add the red bell pepper and garlic.
  4. Add and sauté the chicken until almost cooked through by searing the outside of the chicken pieces with the vegetables. Cover the ingredients with the Stock, bring to a boil and reduce to a simmer. Cook for around 10 min, stirring now and then (turn lower after a few mins), then add paprika, saffron (or turmeric), crushed tomatoes, salt, pepper, and fennel seeds.
  5. Add in the pasta. Stir well so that they are covered, bring to a boil and cook another 5-7 minutes.
  6. Stir in the shrimp, and clams if using, pushing them under the liquid and pasta.
  7. Cover top with grated cheese and pop in the oven, after about 5 mins all should be ready. Check to make sure the pasta is al Dente and cheese is melted if not, bake an additional 3-4 minutes.
  8. Enjoy! Or as the say in Spain “comer bien, vivir bien” Eat well, live well.

Chef Note: Don’t’ have Saffron? No worries, you can substitute 1 teaspoon of turmeric. This gives the bright color of Saffron.

Fun Spice Fact: Turmeric was added into Saffron by Spice merchants on the silk road to sell more.