Traditional Spanish Paella

myrecipes.com

vicky floyd

8 servings (serving size: 1 ½ cups paella, 1 shrimp, and 1 mussel)

subheading: Herb Blend:

1 cup chopped fresh parsley

¼ cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

subheading: Paella:

1 cup water

1 teaspoon saffron threads

3 (16-ounce) cans fat-free, less-sodium chicken broth

8 unpeeled jumbo shrimp (about ½ pound)

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage (about 6 ½ ounces) or turkey kielbasa, cut into ½-inch-thick slices

1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

¼ cup fresh lemon juice

Lemon wedges (optional)

Directions at myrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer