Paella

Servings: 4 | Serving size: 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the fridge.

Ingredients

• 60 threads saffron
• 1/4 cup boiling water
• 2 tsp olive oil
• 1/2 large white onion (diced)
• 2 cloves garlic (minced)
• 1 cup calasparra rice
• 1 1/2 cups low sodium chicken or vegetable broth
• 2 1/4 cups water
• 1/4 tsp salt
• 3 ounces low-fat, low sodium chicken or turkey sausage
• 1/2 red bell pepper (seeded and cut into 1/2 inch pieces)
• 4 ounces boneless skinless chicken breast (cubed)
• 6 ounces large shrimp (peeled and deveined)
• 12 littleneck clams
• 1 cup frozen peas

Place the saffron threads in a small cup and pour the 1/4 cup boiling water over them. Let stand to steep while cutting the vegetables and preparing the other ingredients.

Place the olive oil in a large non-stick skillet over medium heat. Add the garlic and cook slowly, for about 5 minutes, until the garlic begins to soften. Add the onions and cook for another 5 minutes.

Add the arborio rice and cook for about two minutes until the onions and rice are well blended.

Add the chicken stock, water and salt and the steeped saffron threads with its liquid. Stir and increase the heat to medium-high. After the mixture comes to a boil reduce the heat so that the rice is simmering. Stir the rice occasionally to keep it from sticking to the pan.

Cut the sausage into 1/4 inch discs.

After about 1/2 of the liquid has cooked away, add the sausage.

When the rice is almost done (it should feel slightly grainy when tasted) add the peppers and raw chicken cubes and stir. Add 1/4 cup water as needed.

As the rice is just losing its graininess add the shrimp, peas, and clams and stir.

Serve hot.