We love to swap citrus-based recipes. Here are some all-time favorites of ours, directly from our groves (and our grandmas).


It’s believed that Ponce de León brought the first orange seeds to Florida. So we figure the Spanish explorer enjoyed his paella with a touch of orange juice, just like we do.



  • 6 ounces fresh or frozen medium shrimp in shells, peeled and deveined
  • 8 small clams in shells, rinsed
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 1 small onion, cut into thin wedges
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon garlic pepper or 1/8 teaspoon garlic powder plus 1/8 teaspoon ground pepper
  • Pinch ground saffron (optional)
  • 12 ounces skinless, boneless chicken breasts
  • 1 cup Florida’s Natural® Orange Juice
  • 1 small red bell pepper, cut into 3/4-inch squares
  • 1 cup frozen peas, thawed


  1. Thaw shrimp, if frozen. Rinse and scrub clams under cold running water. Soak clams in a large bowl with 8 cups water and 3 tablespoons salt for 15 minutes; drain and rinse. Discard water and repeat soaking procedure two more times. Before cooking, discard any clams that don’t close their shells when lightly tapped.
  2. In a large skillet or Dutch oven, combine broth, uncooked rice, onion, Italian seasoning, garlic, pepper and, if desired, saffron. Bring to a boil; reduce heat. Cover and simmer for about 15 minutes, or until rice is just tender.
  3. Rinse chicken; pat dry with paper towels. Cut chicken into 3/4-inch pieces. Stir chicken, shrimp, clams, orange juice and red pepper into rice in skillet. Bring just to boiling; reduce heat. Cover and simmer for about 5 minutes more, or until shrimp turn pink, clams open and chicken is done. (Discard any unopened clams.) Stir in peas; let stand for 1 minute.

Serves 4