Paella is a dish for a celebration! This delicious recipe is a cross between a soup and a stew. Serve it with lots of garlic bread to soak up the juices.
INGREDIENTS | SERVES 6
2 cups Chicken Stock (Chapter 3)
¼ teaspoon saffron threads
2 tablespoons olive oil
½ pound medium raw shrimp
1 pound boneless, skinless chicken breasts, chopped
½ teaspoon salt
⅛ teaspoon white pepper
1 onion, chopped
4 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup arborio rice
1 (8-ounce) can artichoke hearts, chopped
1 cup frozen peas, thawed
½ cup chopped jarred roasted red pepper
12 whole mussels, debearded
In microwave-safe glass measuring cup, combine chicken broth and saffron. Microwave on high for 1 minute, then set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp; cook and stir until shrimp curl and turn pink; remove from skillet.
Add chicken to skillet and sprinkle with salt and pepper; cook and stir until chicken turns white; remove from skillet.
Add onion and garlic to drippings remaining in skillet; cook and stir for 3 minutes.
Add tomatoes and rice; cook and stir for 2–3 minutes. 6. Add the chicken broth mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
Add chicken, shrimp, artichoke hearts, peas, and red pepper to rice mixture; stir.
Arrange mussels over top and cover skillet. Cook, shaking skillet frequently, for 5 –7 minutes, or until mussels open. Serve immediately.
PER SERVING Calories: 370 | Fat: 9g | Sodium: 650mg | Carbohydrate: 29g | Fiber: 3g | Protein: 40g