|Olive oil||4 Tablespoon|
|Onion||1 Medium, diced|
|Red bell pepper||1 Medium, diced|
|Garlic||2 Tablespoon, chopped|
|Canadian bacon||4 Ounce, diced|
|Saffron seeds||1 Teaspoon|
|Canned diced tomatoes||15 Ounce (1 Can)|
|Brown rice||2 Cup (32 tbs)|
|Dry white wine||1 Cup (16 tbs) (Vino Seco)|
|Low sodium chicken stock||4 Cup (64 tbs)|
|Boneless skinless chicken breast||16 Ounce, cut into 1 inch cubes|
|Shrimp||1⁄2 Pound, shelled, deveined, tails removed|
|Peas||1 Cup (16 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Add olive oil to medium high heat. Add onions and red bell pepper until onion is translucent. Add garlic, Canadian bacon cook for 2-3 minutes. Add the saffron seeds, mix well.
Add tomatoes and cook for an additional 2-3 minutes. Add rice and coat well with all other ingredients. De-glaze with white wine, and cook till liquid is almost all absorbed.
Pour in hot stock. Add chicken breast to pot, bring to a boil. Reduce temperature to a medium-low heat and cook for 30 minutes. Salt and pepper to taste. Stir frequently.
Add shrimp and mix well. Place mussels and clams in pot, with the tail side down into the rice mixture (the clam and mussels opening will be facing up). They will start to open right before your eyes. Once opened, mix well. Cook and additional 15 minutes.
Continue cooking till rice is aldente and the liquid is absorbed. If rice is still not done, add more stock or wine, till rice is completely cooked.
Add peas in the last 5 minutes of cooking time. Add parsley right before you serve the paella.
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