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Chicken-Seafood Paella
From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute Before Columbus's discovery of the New World, Spaniards didn't have tomatoes, and so neither did their paellas. The Spaniards were the first to discover the rich bounty of America and were among the earliest settlers in the Southwest and along Louisiana's Gulf Coast. Their paellas, filled with tomatoes, rice, and spices, influenced the ingredients the Cajuns used in their jambalayas and gumbos during the 18th century. Our paella has many of the ingredients of those early gumbo pots: rice, chicken, seafood, tomatoes, and sausage. Be the first to rate this recipe

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Prep Time: 30 min Cook Time: 1 hr

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Nutritional Information
(per serving) C alories Total Fat Saturated Fat C holesterol Sodium Total C arbohydrate Dietary Fiber Sugars Protein C alcium 467 15g 4g 146mg 1,110mg 45g --35g -August 23, 2012

1 tablespoon(s) olive oil 1 1/2 pound(s) skinless, boneless chicken thighs, cut into 2inch pieces 2 (3 ounces each) chorizo sausages 1 medium onion, finely chopped 1 red pepper, finely chopped 2 clove(s) garlic , finely chopped 1/4 teaspoon(s) ground red pepper (cayenne) 1/2 cup(s) canned tomatoes in puree 1/2 cup(s) dry white wine 4 ounce(s) green beans, cut into 1-inch pieces 2 cup(s) medium-grain rice 2 1/2 cup(s) water 1 can(s) (14 to 14 1/2 ounces) chicken broth, 1 3/4 cups 1 1/2 teaspoon(s) salt 1/4 teaspoon(s) loosely packed saffron threads, crumbled 1/8 teaspoon(s) dried thyme 1/2 bay leaf 1 pound(s) mussels, scrubbed and debearded 12 ounce(s) medium shrimp, shelled and deveined 1/4 cup(s) chopped fresh parsley Lemon wedges

Sensational Sausage
Sausage makes for a delicious, full-flavored meal

Directions
1. In deep nonreactive 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and chorizo; cook until browned, about 10 minutes. With slotted spoon, transfer chicken and chorizo to bowl. 2. Reduce heat to medium. Add onion and red pepper to skillet; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, breaking up tomatoes with side of spoon, until liquid has evaporated.

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3. Stir green beans, rice, water, broth, salt, saffron, thyme, and bay leaf into skillet. Thinly slice chorizo; return chorizo and chicken to skillet. Heat to boiling over high heat. Reduce heat; cover and simmer 20 minutes. 4. Tuck mussels into paella; cover and cook 3 minutes. Tuck shrimp into paella; cover and cook just until mussels have opened and shrimp are opaque throughout, about 3 minutes longer. Remove from heat and let stand 5 minutes. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges. More from Good Housekeeping

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