Seafood Paella
   Servings: 8
  • 1 cup parsley, freshly chopped
  • 1/4 cup fresh lemon juice
  • 1 tbsp olive oil
  • 2 large garlic cloves, minced
  • 1 cup water
  • 3 chicken broth,16 oz can
  • 8 jumbo shrimp, unpeeled
  • 1 tbsp olive oil
  • 4 boned chicken thighs, cut in half & skinned
  • 16 oz lean turkey kielbasa, cut into 1/2 inch thick slices
  • 4 oz prosciutto, paper sliced or 33% less sodium ham, cut into 1-inch pieces
  • 2 cups onion, finely chopped
  • 1 cup red bell pepper, finely chopped
  • 1 cup tomatoes, canned diced, undrained
  • 1 tsp sweet paprika
  • 3 large garlic cloves, minced
  • 3 cups short grain rice, uncooked
  • 1 cup green peas, frozen
  • 8 mussels, scrubbed and debearded
  • 1/4 cup fresh lemon juice
  • 1 tsp Saffron threads
Herb prep:
  • Combine parsley, lemon juice, olive oil, garlic
Paella prep:
  1. Combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  2. Peel and divein shrimp, leaving tails intact; set aside.
  3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken and sauté for 2 minutes on each side. Remove from pan.
  4. Add sausage and prosciutto and sauté for 2 minutes. Remove from pan.
  5. Add shrimp and sauté for 2 minutes. Remove from pan and reduce heat to medium-low.
  6. Add onion and bell pepper; sauté for 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves and cook for 5 minutes. Add rice and cook for a minute, stirring constantly.
  7. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil and cook for 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture and cook for 5 minutes or until shells open (discard any unopened shells).
  8. Arrange shrimp, heads down, in rice mixture, and cook for 5 minutes or until shrimps are done. Sprinkle with 1/4 cup lemon juice. Remove from heat and cover with a towel, and let stand for 10 minutes.