 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Using arborio rice adds a creamy texture to the national dish of Spain. Ingredients:
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 |
Directions:
1. Combine first 4 ingredients in medium saucepan. Bring to a simmer, and cook for 10 minutes (do not boil!). Keep warm over low heat.
2. Heat oil in large nonstick skillet coated with the cooking spray over medium heat.
3. 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.
4. 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).
5. 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.
6. Stir in peas.
|
|