Traditional Spanish Paella

myrecipes.com

Courtney Carra

subheading: Herb Blend:

1 cup chopped fresh parsley

¼ cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

subheading: Paella:

1 cup water

1 teaspoon saffron threads

3 (16-ounce) cans fat-free, less-sodium chicken broth

8 unpeeled jumbo shrimp (about ½ pound)

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage (about 6 ½ ounces) or turkey kielbasa, cut into ½-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

¼ cup fresh lemon juice

Lemon wedges (optional)

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