Name: Partner Paella
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: ⅓ cup vermouth or dry white wine; ½ teaspoon saffron threads; 1 tablespoon olive oil; 2 ¼ cups chopped onion; 4 garlic cloves, minced; 1 cup uncooked Arborio rice; 6 ounces chorizo, cut into 1/4-inch-thick slices; ½ teaspoon salt; ¼ teaspoon ground red pepper; 1 ½ cups fat-free, less-sodium chicken broth; 1 ½ cups chopped seeded tomato (about 1 large); 1 ¼ cups chopped yellow bell pepper; ½ cup frozen green peas; 12 large shrimp, peeled and deveined (about 1/2 pound); 12 mussels, scrubbed and debearded

Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add rice and chorizo; cook 1 minute, stirring frequently. Stir in the vermouth mixture, salt, red pepper, and broth; bring to a boil. Reduce heat; simmer 8 minutes, stirring constantly. Stir in tomato, bell pepper, and peas. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400° for 35 minutes or until all liquid is absorbed.

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Partner Paella

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