Ingredients: |
Ingredients: 1 lb med-size fresh shrimp unpeeled
16 fresh mussels, scrubbed and debearded
8 small clams in shell, scrubbed
2 T cornmeal
2 (10½ oz) cans low-sodium chicken broth
¼ t salt
¼ t pepper
½ t saffron threads
vegetable cooking spray
1 T olive oil
1 lb skinned, boned chicken breasts, cut into 1-inch pieces
1 c chopped onion
2 small cloves garlic, minced
2 cups read bell pepper strips (2-inch)
2 cups chopped unpeeled tomato
1½ c Arborio rice, uncooked
½ c water
1 cup frozen green peas, thawed
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Directions: |
Directions:Peel and devein shrimp, set aside. Place mussels and clams in a large bowl, cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain, rinse mussels and clams under running water and set aside.
Please broth, salt and pepper in a medium saucepan; bring to a simmer. Add saffron, and simmer 10 minutes. (Do not boil.) Keep warm over low heat.
Coat a nonstick electric skillet with cooking spray; add oil and cook over medium heat until hot. Add chicken, onion and garlic; saute 5 minutes or until chicken is lightly browned. Add bell pepper and tomato, saute 3 minutes.
Add rice, cook 2 minutes, stirring constantly. Reduce heat to med-low, and add 1/2 cup broth mixture; cook 5 minutes, stirring occasionally or until liquid is nearly absorbed. Repeat procedure with remaining broth mixture. Stir in water; place mussels and clams, hinged side down, on top of rice mixture. Top with shrimp and peas. Cover and cook 5 minutes or until mussels and clams open and shrimp are done. |
This recipe for Paella is from