Healthy paella? What is it? It is one of the most famous Spanish dishes. It originated in Valencia. Different provinces make variations of the dish. If ever in Spain, try it out. But in case you don't go to Spain, try it at home.
INGREDIENTS YOU WILL NEED:
1 medium diced onion
1 medium diced red bell pepper
2 tablespoons chopped garlic
4 ounces Canadian bacon, sliced
1 teaspoon saffron seeds
1-15 ounce can of diced tomatoes
2 cups brown rice
1 cup dry white wine
4 cups low-sodium chicken stock
16 ounces chicken breast, boneless, skinless and cut into 1" cubes
Salt and pepper
1/2 pound shelled, deveined, tails removed shrimp
8 littleneck clams
1 cup peas
¼ cup chopped parsley
Turn your stove on to medium-high heat. Put a large pot on the burner and add the olive oil, onion and red peppers. Sautee until onions are translucent then add the garlic, Canadian bacon, saffron and diced tomatoes. Stir until all is mixed well. Continuing to stir add the brown rice and dry white wine. Keep on medium heat and continue to stir until most of the liquid is absorbed.
In a saucepan heat the chicken stock. When it is hot pour into the large pot with the rest of the ingredients. Add the cubed chicken breast and bring to a boil. Add salt and pepper and reduce the heat to simmer. Let ingredients simmer, stirring frequently.
Time to add the seafood. Stir in the shrimp. Mussels and clams should be placed tail side down into the rice mixture. Let simmer until clams open then mix well. If needed add more liquid, the white wine of course, to keep moist until the rice is firm but not hard (al-dente). During the last five minutes of cooking time add the up of peas. This dish is finished when the rice is cooked and most of the liquid is absorbed. Add parsley right before serving.