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Seafood Paella

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  Boneless skinless chicken breasts 1⁄2 Pound, cut into 1-inch chunks
  Olive oil 1 1⁄2 Teaspoon
  Low fat chorizo sausage 1 , halved lengthwise and sliced into half-rounds
  Onion 1 Large, chopped
  Diced bell pepper 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), chopped
  Short grain white rice 1 1⁄4 Cup (20 tbs) (Such As Bomba Or Arborio)
  Canned fat free chicken broth 14 Ounce
  Canned diced tomatoes 14 1⁄2 Ounce
  Saffron 1⁄2 Teaspoon
  Large shrimp 1⁄2 Pound, peeled and deveined
  Frozen peas 3⁄4 Cup (12 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Mussels 2 Pound, scrubbed and debearded

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Stir Fried
Cook Time: 
3 Minutes

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Seafood Paella Recipe