Traditional Spanish Paella

8 servings (1 1/2 c paella, 1 shrimp & 1 mussel). Serve with a good Spanish red wine from the Rioja region, crusty baguette & light salad. Excellent recipe.
Traditional Spanish Paella
Traditional Spanish Paella

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Herb Blend

  • 1

    c chopped fresh parsley

  • 1/4

    c fresh lemon juice

  • 1

    T EVOO

  • 2

    lg garlic cloves

  • Paella

  • 1

    c water

  • 1

    t saffron threads

  • 3

    (16oz) cans fat free less sodium chicken broth

  • 8

    unpeeled jumbo shrimp (about 1/2 lb)

  • 1

    T EVOO

  • 4

    skinned boneless chicken thighs cut in half

  • 2

    links Spanish chorizo sausage (about 6 1/2 ozs) or turkey kielbasa cut into 1/2 in thick slices

  • 4

    oz slice prosciutto or 33% less sodium ham cut into 1 in pieces

  • 2

    c finely chopped onion

  • 1

    c finely chopped red bell pepper

  • 1

    c canned diced tomatoes, undrained

  • 1

    t sweet paprika

  • 3

    lg garlic cloves, minced

  • 3

    c uncooked Arborio rice or other short grain rice

  • 1

    c frozen peas

  • 8

    mussels scrubbed & debearded

  • 1/4

    c fresh lemon juice

  • Lemon wedges, optional

Directions

To prepare the herb blend combine the first 4 ingredients & set aside. To prepare the paella combine water, saffron & broth in lg pan. Bring to simmer (do not boil). Keep warm over low heat. Peel & devein shrimp leaving tails intact; set aside. Heat 1 T oil in lg paella pan or lg skillet over med high heat. Add chicken; saute 2 min on each side. Remove from pan. Add sausage & prosciutto; saute 2 min. Remove from pan. Add shrimp & saute 2 min. Remove from pan. Reduce heat to med low. Add onion & bell pepper; saute 15 min stirring occassionally. Add tomatoes, paprika & 3 garlic cloves; cook 5 min. Add rice; cook 1 min stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture & peas. Bring to low boil; cook 10 min stirring frequently. Add mussels to pan nesting them into rice mixture. Cook 5 min until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture & cook 5 min until shrimp are done. Sprinkle with 1/4 c lemon juice. Remove from heat, cover with towel & let stand 10 min. Serve with lemon wedges if desired.

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