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Paella

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

This recipe can be multiplied by 2.

This keeps well for about 48 hours in the fridge.

60	threads saffron
1/4 cup	boiling water
2 tsp	olive oil
1/2 large	white onion (diced)
2 cloves	garlic (minced)
1 lbs	arborio rice
1 1/2 cups	low sodium chicken stock
2 1/4 cups	water
1/4 tsp	salt
3 ounces	low-fat, low sodium chicken or turkey sausage
1/2	red bell pepper (in 1/2 inch pieces)
4 ounces	boneless skinless chicken breast (cubed)
6 ounces	large shrimp (peeled and deveined)
12	littleneck clams
1 lbs	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. 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. 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 chicken and stir. Add 1/4 cup water as needed.

As the rice is just losing it’s graininess add the shrimp, peas and clams and stir.

Serve hot.

Nutrition Facts

Serving size: 1 1/2 cups | Servings 4

Calories 396 | Calories from Fat 47

Amount Per Serving (% Daily Value)

Total Fat 5g (8%) | Saturated Fat 1g (5%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 99 mg (33 %) | Sodium 634 mg (26 %)

Total Carbohydrates 55g (18%) | Sugars 5g

Dietary Fiber 4g (17%) | Protein 30g

Vitamin A 32% | Vitamin C 73 % | Calcium 7% | Iron 60%

Vitamin K 11 mcg  | Potassium  625 mg | Magnesium  60 mg