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Polenta Paella a combination of your favorite food such as shrimps, clams, chorizo, mussels, chicken, pork, and rice, perfect food for parties. It is easy to make in one pan, so hearty and delicious!


  • 600 grams Marca Leon Bigas Mais
  • ½ kg Chicken Fillet
  • ¼ kg Lean Pork, Chopped
  •  200g Squid, Cleaned and Chopped
  • 1 Onion chopped
  • 1 Red Pepper, Grilled, skinned, seeded and chopped
  • 300g tomatoes, skinned, seeded and chopped
  • 200g Chorizo, cut into pieces
  • 200g mussels and clams
  • 200g shrimps, Uncooked
  • 100g Peas, blanched
  • 4 Garlic cloves
  • 1 pinch Saffron
  • Chicken Stock
  • Clam Stock
  • Marca Leon Corn Oil


  1. Soak the Polenta in cold water.
  2. Heat a little Marca Leon Corn Oil and sauté the squid briskly for a moment, then gently stew them until they are
  3. tender. Strain off the juices and reserve them separately from the squid.
  4. Soak live clams and mussels in salted water for about 30 minutes, so they expel as much grit as possible. Scrub
  5. with a stiff brush. Put into a saucepan with thyme, parsley, a bay leaf garlic and onion. Cook covered over high
  6. heat until they open. Strain off the juices and add to the squid’s.
  7. In another pan, heat a little Marca Leon Corn Oil and add pork and chicken until the sides are all brown. Add
  8. chopped garlic, chopped onions and tomatoes. Cook the mixture briskly, stirring constantly, until most of the
  9. liquid has evaporated.
  10. In the paellera, add a little Marca Leon Corn Oil, add the Marca Leon Polenta and put in a pinch of saffron. Stir
  11. the rice gently over a low heat until the grains are coated with oil and have turned opaque.
  12. Place the Chorizo on top of the polenta. Add the pork, chicken and tomato mixture.
  13. Dilute the squid/clam/mussels mixture with water until it is twice the volume of the rice. Bring to a boil and pour
  14. over the rice and meat.
  15. Arrange the prawn on top of the other ingredients. Season with salt and pepper. Cover the pan with aluminum
  16. foil and place in an oven for about 10 minutes to heat through.
  17. Remove the paella from the oven. Add the peas, clams and pepper.
  18. Return the pan to the oven and cook uncovered for about 10 minutes more or until the rice has absorbed all of
  19. the liquid and is soft.