Prep 30 mins
Cook 1 hr
Using arborio rice adds a creamy texture to the national dish of Spain.
- 2 (10 1/2 ounce) cans low sodium chicken broth, undiluted
- 1⁄2 teaspoon saffron thread
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon olive oil
- cooking spray
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 2 cups red bell peppers, julienned
- 2 cups fresh tomatoes, chopped
- 1 1⁄2 cups arborio rice, uncooked or 1 1⁄2 cups other short-grain rice
- 1⁄2 cup water
- 1 lb medium shrimp, peeled and deveined
- 16 mussels, scrubbed and debearded
- 8 small clams, scrubbed
- 1 cup frozen peas, thawed
- Combine first 4 ingredients in medium saucepan. Bring to a simmer, and cook for 10 minutes (do not boil!). Keep warm over low heat.
- Heat oil in large nonstick skillet coated with the cooking spray over medium heat.
- Add chicken, onion and garlic. Saute 5 minutes or until chicken is lightly browned. Add bell pepper and tomatoes, saute another 3 minutes. Add rice, and cook for two minutes, stirring constantly.
- Stir 1/2 cup broth mixture into chicken mixture and cook until most of the liquid is absorbed. Add remaining broth mixture 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (approximately 30 total minutes).
- Stir in 1/2 cup water. Add shrimp, mussels, and clams. Cover and cook for 10 minutes or until mussels and clams open, and the shrimp are done. Discard any unopened mussels and clams.
- Stir in peas.
This sounds close to my ex mother-in-law's recipe. My personal preference would be to omit the fish. I know that seafood is traditional in a Spanish Paella, but I really don't like it. Thanks for sharing!