Seafood Paella Recipe
Ingredients
| 1/2 pound skinless boneless chicken breasts, cut into 1-inch chunks | ||
| Olive oil | 1 1/2 Teaspoon | |
| 1 low-fat chorizo sausage, halved lengthwise and sliced into half-rounds | ||
| Onion | 1 Large, chopped | |
| Bell pepper | 1/2 Cup (16 tbs), diced | |
| Garlic | 4 Clove (5gm), chopped | |
| 1 1/4 cups short-grain white rice such as Bomba or Arborio | ||
| Fat | 1 Can (10oz) | |
| Tomatoes | 1 Can (10oz), diced | |
| Saffron | 1/2 Teaspoon | |
| Large shrimp | 1/2 pound, deveined | |
| Frozen peas | 3/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 2 pounds mussels, scrubbed and debearded | ||
Directions
Spray a large non-stick skillet with non-stick spray and set over medium-high heat.
Add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes.
Transfer the chicken to a plate.
Add the oil, chorizo, onion, bell pepper, and garlic to the same skillet and cook, stirring occasionally, until the onion is softened, about 6 minutes.
Add the rice and cook, stirring, about 1 minute.
Add the broth, tomatoes, and saffron, if using; bring to a simmer.
Reduce the heat and simmer, covered, about 10 minutes.
Stir in the shrimp, peas, 1/4 cup of the parsley, and the cooked chicken.
Return to a simmer.
Nestle the mussels into the rice mixture, hinged side down.
Cover and cook until the mussels are open and the rice is very tender, about 8 minutes longer.
Sprinkle with the remaining 1/4 cup parsley and serve at once.
Add the chicken and cook, stirring frequently, until browned on all sides, about 4 minutes.
Transfer the chicken to a plate.
Add the oil, chorizo, onion, bell pepper, and garlic to the same skillet and cook, stirring occasionally, until the onion is softened, about 6 minutes.
Add the rice and cook, stirring, about 1 minute.
Add the broth, tomatoes, and saffron, if using; bring to a simmer.
Reduce the heat and simmer, covered, about 10 minutes.
Stir in the shrimp, peas, 1/4 cup of the parsley, and the cooked chicken.
Return to a simmer.
Nestle the mussels into the rice mixture, hinged side down.
Cover and cook until the mussels are open and the rice is very tender, about 8 minutes longer.
Sprinkle with the remaining 1/4 cup parsley and serve at once.
Chef
