Spanish Paella

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 (10 1/2 ounce) cans low sodium chicken broth, undiluted
• 1/2 teaspoon saffron thread
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil
• cooking spray
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 2 cups red bell peppers, julienned
• 2 cups fresh tomatoes, chopped
• 1 1/2 cups arborio rice, uncooked or 1 1/2 cups other short-grain rice
• 1/2 cup water
• 1 lb medium shrimp, peeled and deveined
• 16 mussels, scrubbed and debearded
• 8 small clams, scrubbed
• 1 cup frozen peas, thawed

Recipe

• 1 combine first 4 ingredients in medium saucepan. bring to a simmer, and cook for 10 minutes (do not boil!). keep warm over low heat.
• 2 heat oil in large nonstick skillet coated with the cooking spray over medium heat.
• 3 add chicken, onion and garlic. saute 5 minutes or until chicken is lightly browned. add bell pepper and tomatoes, saute another 3 minutes. add rice, and cook for two minutes, stirring constantly.
• 4 stir 1/2 cup broth mixture into chicken mixture and cook until most of the liquid is absorbed. add remaining broth mixture 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (approximately 30 total minutes).
• 5 stir in 1/2 cup water. add shrimp, mussels, and clams. cover and cook for 10 minutes or until mussels and clams open, and the shrimp are done. discard any unopened mussels and clams.
• 6 stir in peas.