smoked chorizo sausage, sliced
small onion, chopped
garlic cloves, minced
2 1/2 cups
no-salt chicken broth
crumbled saffron threads
artichoke hearts, drained and quartered
red bell pepper, coarsely chopped
sliced pimento-stuffed olives
fresh mussels, scrubbed and bearded
chopped fresh parsley
- Heat a large, wide shallow pan over medium. Add oil, then chorizo. Cook for 3 min, then add onion, garlic, tomato paste and rice. Cook, stirring often, until onion is soft, about 3 min. Reduce heat to medium-low.
- Pour broth and clam juice into a large measuring cup. Stir in saffron and salt.
- Add 1/2 cup broth mixture to rice mixture. Cook, stirring constantly, until broth is absorbed, 3 to 4 min. Spread rice mixture so that it evenly covers bottom of pan. Pour in 1 cup broth mixture. Simmer, covered, until broth is absorbed, 5 to 7 min. Add another cup and simmer, covered, until broth is absorbed, 5 to 7 min. Pour in remaining broth mixture.
- Lay artichokes, red pepper and olives over rice. Then arrange shrimp and mussels over vegetables. Continue simmering, covered, until broth is absorbed and mussels open, about 15 min. Discard unopened mussels. Sprinkle peas overtop. Turn off heat. Cover and let stand for 5 min. Sprinkle with parsley before serving.
Protein 29 g
Carbohydrates 64 g
Fat 22 g
Fibre 5 g
Sodium 1253 mg