Try this Spanish favourite it you want to shake things up a bit.
Preparation time 10 minutes
Cooking time: 50 minutes
Serves: 8
What you need
- 15 ml (1 tbsp) olive oil
- 0.5 g (1/8 tsp) salt
- 0.5 g (1/8 tsp) ground black pepper
- 225 g (8 oz.) boneless, skinless chicken breasts
- 350 g (12 oz) small sea scallops
- 250 g (1 c) chopped red onion
- 3 garlic cloves, minced
- 15 ml (1 tbsp) tomato paste
- 1 bay leaf
- 5 ml (1 tsp) dried oregano
- 450 g (2 c) Valencia rice or other medium-grain rice 10 ml (2 tsp) paprika
- 5 ml (1 tsp) saffron threads
- 1 ml (1/4 tsp) red pepper flakes
- 1 L (4 c) low-sodium chicken broth
- 250 g (2 c) drained canned low-sodium diced tomatoes
- 250 g jumbo shrimp (21 to 25 count), peeled and deveined
- 175 g (3/4 c) green peas, fresh or thawed
- 50 g (1/4 c) finely chopped fresh parsley
- 8 lemon wedges
What to do
1. Heat the oil in a large paella pan or a wide, deep pan over medium-high heat. Season the chicken and scallops with salt and pepper then add to the pan. Cook just until browned all over, four to five minutes total.
2. Remove from the pan, let cool slightly, then cut into bite-size pieces (don't worry if they are slightly underdone; both will finish cooking in the pan later). Add the onion to the pan and cook until soft, about three minutes. Add the garlic and cook for 30 seconds. Stir in the tomato paste, bay leaf and oregano, and cook for 30 seconds.
3. Reduce the heat to low and stir in the rice, paprika, saffron and pepper flakes. Cook until the rice looks translucent around the edges, stirring constantly, about two minutes.
4. Add the broth, tomatoes and chopped chicken. Cover and cook, undisturbed, until most of the liquid has been absorbed, about 25 minutes. The rice will still be a little chewy. Add the shrimp, scallops and peas on top of the rice without stirring. Cover and cook until the rice is tender and all of the liquid has been absorbed, four to five minutes.
5. Remove from the heat and let rest for five to 10 minutes. Remove the bay leaves, sprinkle with the parsley and fluff with a fork. Serve with the lemon wedges.
Nutritional information per serving: 321 Calories, 5 g Fat (1 g Saturated Fat), 45 g Carbs, 21 g Protein, 4 g Fibre, 30 mg Chol, 314 mg Sodium, 56 mg Calcium
Enjoy this vitamin packed meal.
