Paella
INGREDIENTS
- Cooking Time: 40
- Servings: 8
- Preparation Time: 20
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- salt to taste
- freshly ground black pepper
- 3 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1/2 pound low-fat chorizo sausage or other spicy sausage
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 cup diced, canned tomatoes with their juices
- 2 1/4 cups long grain rice
- 4 cups low-sodium chicken broth
- 1/2 teaspoon saffron threads
- 1 pound medium shrimp, peeled and deveined
- 2 dozen cherrystone clams, scrubbed
- 2 pounds mussels, scrubbed
- 2 cups (1 package) frozen peas
DIRECTIONS
- 1. Combine the oregano, garlic, salt and pepper with 1 tablespoon of olive oil and rub the chicken with it.
- 2. Heat 2 tablespoons of olive oil in a deep skillet over moderate heat. Brown the chicken lightly on both sides. Add the chorizo, onion, green and red peppers and cook until the vegetables are soft, about 10 minutes.
- 3. Add the tomatoes and rice and cook 5 minutes more. Add the chicken broth and saffron, mix well, cover with foil and cook until the liquid is almost absorbed, about 15 minutes.
- 4. Add the shrimp, cherrystones, mussels and peas. Cover and cook until the mussels and clams are opened, about 10 minutes more. Serve in a large shallow dish or in individual bowls.
- Nutrition Facts
- Serving size: 1 bowl
- Calories 613
- Total Fat 16 g
- Saturated Fat 3 g
- Protein 57 g
- Total Carbohydrate 60 g
- Dietary Fiber 4 g
- Sodium 1042 mg
- Percent Calories from Fat 23%
- Percent Calories from Protein 37%
- Percent Calories from Carbohydrate 39%