olga_d_ont
Well-known member
2 Tbsp. olive or corn oil
1 large onion, finely chopped
2 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1 boneless, skinless chicken breasts, cut into 1-inch pieces
3 oz. chorizo sausage, sliced
1 (8 oz) can chopped tomatoes
1 cup brown rice
Generous pinch of saffron or 2 tsp. turmeric
2 cups chicken broth
6 oz. peeled shrimp
6 oz. mussels in shells, scrubbed
2 Tbsp. chopped fresh parsley
Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
The Everyday Diabetes Cookbook
1 large onion, finely chopped
2 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1 boneless, skinless chicken breasts, cut into 1-inch pieces
3 oz. chorizo sausage, sliced
1 (8 oz) can chopped tomatoes
1 cup brown rice
Generous pinch of saffron or 2 tsp. turmeric
2 cups chicken broth
6 oz. peeled shrimp
6 oz. mussels in shells, scrubbed
2 Tbsp. chopped fresh parsley
Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
The Everyday Diabetes Cookbook
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