In the fresh meat case
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Prep Time: 5 min
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Cook Time: 15 min
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Serves 4
In the fresh meat case
Ingredients
1 cup defrosted frozen green peas
1/2 lb. unpeeled jumbo shrimp
8 mussels, cleaned and bearded
10 clams, cleaned
Lemon wedges
1/2 cup chopped fresh parsley, divided (reserve ¼ cup for garnish)
2 tbsp. fresh lemon juice
1 tbsp. olive oil
3 large garlic cloves, minced (reserve 1 tablespoon for spice mix)
1/2 tsp. saffron threads
1/2 tsp. salt
1 tbsp. minced garlic
1 1/2 tsp. sweet paprika
3 cups uncooked Arborio rice or other short-grain rice
1 12 oz. can diced tomatoes, undrained
1 tbsp. olive oil
1 finely chopped medium yellow onion
1 finely chopped red bell pepper
3 16 oz. cans fat-free, less-sodium chicken broth
Marinate
Marinate chicken cubes in olive oil, parsley, lemon juice, and garlic. Sauté chicken.
Combine
In paella pan, sauté olive oil, peppers, and onion. Add rice, tomatoes, rice spices (saffron, salt, garlic, paprika), and chicken broth. Cook for 10 to 12 minutes.
Serve
Add sautéd chicken, peas, shrimp, mussels, and clams on top of rice. Cover and steam for 5 to 6 minutes. Garnish with parsley and lemon wedge.
Cape Cod Chicken Paella
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