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Friday, June 12, 2015

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.

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