Spanish Paella (with Chicken And Seafood)

Total Time: 57 mins Preparation Time: 12 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 3 chicken breasts, cut into 2 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large spanish onion, chopped
• 1 green pepper, diced into â½ inch pieces
• 4 cloves garlic, chopped
• 2 teaspoons spanish paprika
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 lb shrimp, shelled and deveined
• 2 cups arborio rice
• 1 cup finely chopped tomato
• 5 cups chicken broth
• 1/2 teaspoon saffron thread
• 1 cup lima beans
• 1/2 cup roasted red pepper, cut into strips
• 1/4 cup chopped parsley
• 12 clams in shell (optional)
• lemon wedge
• green onion

Recipe

• 1 heat 3 tbsp oil in large skillet on medium high heat.
• 2 add chicken pieces and fry 3 to 4 minutes per side until golden.
• 3 remove from skillet and season with salt and pepper.
• 4 add onions and peppers to skillet.
• 5 sauté 2 minutes.
• 6 stir in garlic, paprika and thyme.
• 7 sauté 1 minute and add shrimp.
• 8 sauté until shrimp turn pink.
• 9 add 1 tbsp oil if needed.
• 10 sprinkle rice into pan.
• 11 sauté, stirring frequently 2 to 3 minutes or until coated with oil.
• 12 stir in tomatoes.
• 13 season well.
• 14 combine stock and saffron and stir into rice mixture.
• 15 bring to boil.
• 16 boil for about 2 minutes, reduce heat to medium.
• 17 return chicken and push down into rice.
• 18 cook uncovered for 15 minutes.
• 19 stock should be bubbling.
• 20 stir rice around and add shrimp, lima beans, red peppers and clams.
• 21 cook for 10 minutes longer.
• 22 remove from heat and cover for 10 minutes.
• 23 to serve, sprinkle with parsley and garnish with lemon wedges and green onions.