Traditional Spanish Paella

Ingredients

• Herb Blend:
• 1 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• Paella:
• 1 cup water
• 1 teaspoon saffron threads
• 3 (16-ounce) cans fat-free, less-sodium chicken broth
• 8 unpeeled jumbo shrimp (about 1/2 pound)
• 1 tablespoon olive oil
• 4 skinned, boned chicken thighs, cut in half
• 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-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
• 1/4 cup fresh lemon juice
• Lemon wedges (optional)

Preparation

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. Peel and devein 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; sauté 2 minutes on each side. Remove from pan. Add sausage and prosciutto; sauté 2 minutes. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.