Paella

A great dish that can be THE meal, or shared amongst a large group as part of a few complementary dishes. Paired with a nice, dry, Rose, this dish can be changed to suit any taste. Substitute clams, scallops, or drop seafood completely. This recipe works perfectly for a 15" Paella pan:

Herb Blend:

• 1/2 cup chopped fresh parsley

• 1/8 cup fresh lemon juice

• 1/2 tablespoon olive oil

• 2 large garlic cloves, minced

Paella:

• 1/2 cup water

• 1 teaspoon saffron threads

• 1 1/2(16-ounce) cans fat-free, less-sodium chicken broth

• 4 unpeeled jumbo shrimp (about 1/2 pound)

• 1 tablespoon olive oil

• 2 skinned, boned chicken thighs, cut in half

• 1 link Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices

• 1/2 (2-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces

• 1 cup finely chopped onion

• 1/2 cup finely chopped red bell pepper

• 1/2 cup canned diced tomatoes, undrained

• 1/2 teaspoon sweet paprika

• 2 large garlic cloves, minced

• 1 1/2 cups uncooked Arborio rice or other short-grain rice

• 1/2 cup frozen green peas

• 4 mussels, scrubbed and debearded

• 1/8 cup fresh lemon juice

• Lemon wedges (optional)

How To Make It:

1. To prepare the herb blend, combine the first 4 ingredients, and set aside.

2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

3. Peel and devein shrimp, leaving tails intact; set aside.

4. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.

5. Add chicken; saute 2 minutes on each side. Remove from pan.

6. Add sausage and prosciutto; saute 2 minutes. Remove from pan.

7. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low.

8. Add onion and bell pepper; saute 15 minutes, stirring occasionally.

9. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.

10. Add rice; cook 1 minute, stirring constantly.

11. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently.

12. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells.

13. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice.

14. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.