Prep 15 mins
Cook 40 mins
There are many different versions of this popular Spanish dish. If desired, substitute the same weight of firm white fish for the mussels. Traditionally, saffron is used to color and flavor this dish. Turmeric is much cheaper but does not taste the same. Saffron is usually available in the spice section of the supermarket and you need only add a pinch in place of the turmeric for the authentic flavor.
- 2 tablespoons olive oil or 2 tablespoons corn oil
- 1 large onion, finely chopped
- 2 red bell peppers, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 boneless skinless chicken breast, cut into 1-inch pieces
- 3 ounces chorizo sausages, sliced
- 1 (8 ounce) can chopped tomatoes
- 1 cup brown rice
- 1 pinch saffron or 2 teaspoons turmeric
- 2 cups chicken broth
- 6 ounces peeled shrimp
- 6 ounces mussels, in shells scrubbed
- 2 tablespoons chopped fresh parsley
- Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
- Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
- The Everyday Diabetes Cookbook.