Speedy Paella
Alex Jennings
ingredients
- 1/2 cup white wine
- 1/2 teaspoon saffron threads, crushed
- 6 ounces Spanish chorizo sausage, cut into 1/4-inch-thick slices
- 1 cup coarsely chopped onion (about 1 medium onion)
- 2/3 cup coarsely chopped red bell pepper (about 1 small bell pepper)
- 3/4 teaspoon hot paprika
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 2 cups uncooked short-grain rice
- 3 cups fat-free, less-sodium chicken broth
- 1 (8-ounce) bottle clam juice
- 1 cup chopped plum tomato (about 1 tomato)
- 1/2 cup frozen green peas
- 12 littleneck clams
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound boneless chicken breast, cubed
directions
- 1
1. Combine wine and saffron threads in a small bowl; let stand 25 minutes.
- 2
2. Heat a large nonstick skillet over medium-high heat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan. Cook chicken same and remove from pan. Add onion and pepper to pan; cook 5 minutes, stirring occasionally. Stir in paprika, salt, and garlic; cook 1 minute. Return chorizo and chicken to pan. Add wine mixture, rice, broth, and clam juice; bring to a boil. Cover, reduce heat, and cook 25 minutes or until most of liquid is absorbed. Stir in tomato, peas, clams, and shrimp. Cover and cook 10 minutes or until clams open; discard any unopened shells.
notes
Calories:394 (23% from fat) TotalFat:10.2gSFat:3.3g Protein:26.9g Carbs:48.6g Fiber:4.4g Chol:116mg Iron:6.7mg Sodium:786mg Calcium:71mg
Source: Alex Jennings
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