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Paella Recipe

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This recipe for Paella, by , is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Annette White


1 lb med-size fresh shrimp unpeeled
16 fresh mussels, scrubbed and debearded
8 small clams in shell, scrubbed
2 T cornmeal
2 (10 oz) cans low-sodium chicken broth
t salt
t pepper
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
1 c Arborio rice, uncooked
c water
1 cup frozen green peas, thawed

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.

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