TRADITIONAL PAELLA RECIPE
Yield: 8 servings (serving size: 1 1/2 cups paella, 1 shrimp, and 1 mussel)
Ingredients
* Herb Blend:
* 1 cup chopped fresh parsley
* 1/4 cup fresh lemon juice
* 1 tablespoon olive oil
* 2 large garlic cloves, minced
* Paella:
* 1 cup water
* 1 teaspoon saffron threads
* 3 (16-ounce) cans fat-free, less-sodium chicken broth
* 8 unpeeled jumbo shrimp (about 1/2 pound)
* 1 tablespoon olive oil
* 4 skinned, boned chicken thighs, cut in half
* 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
* 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
* 2 cups finely chopped onion
* 1 cup finely chopped red bell pepper
* 1 cup canned diced tomatoes, undrained
* 1 teaspoon sweet paprika
* 3 large garlic cloves, minced
* 3 cups uncooked Arborio rice or other short-grain rice
* 1 cup frozen green peas
* 8 mussels, scrubbed and debearded
* 1/4 cup fresh lemon juice
* Lemon wedges (optional)
Preparation
1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add...