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. 1. Combine the oregano, garlic, salt and pepper with 1 tablespoon of olive oil and rub the chicken with it.
  2. 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. 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. 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.
  5. Nutrition Facts
  6. Serving size: 1 bowl
  7. Calories 613
  8. Total Fat 16 g
  9. Saturated Fat 3 g
  10. Protein 57 g
  11. Total Carbohydrate 60 g
  12. Dietary Fiber 4 g
  13. Sodium 1042 mg
  14. Percent Calories from Fat 23%
  15. Percent Calories from Protein 37%
  16. Percent Calories from Carbohydrate 39%