At your next dinner party transport your guests to the Mediterranean with a quintessential Spanish rice dish. This exotic recipe from Candice Kumai, is much simpler and healthier than most Paellas but don't worry it's still delicious thanks to a medley of vegetables and seafood. It's also very simple to make a large number of servings since it's a one pan wonder.
One Pan Paella
1/2 tsp. extra virgin olive oil
2 garlic cloves, minced
1 cup cremini mushrooms, coarsely chopped
2 cups brown rice
2 tbsp. tomato paste
2 pinches of saffron or 3/4 tsp of turmeric
4.75 cups low sodium chicken broth
1. 5 lbs. shrimp, peeled and deveined
1 lb. mussels or littleneck clams, scrubbed under cold water
1 (14 oz) can quartered artichoke hearts, drained and rinsed
2 tsp. paprika
1 tbsp. flat-leaf parsley, finely chopped
1. Add olive oil to a large skillet and heat to medium heat. Stir in garlic, and cook until fragrant, about 30 seconds.
2. Add the mushrooms and cook until they've released their liquid and are tender, about 5 minutes.
3. Add the rice, tomato paste, and saffron (or turmeric) and cook, stirring, for two minutes. Add 3.75 cups of the chicken broth, increase the heat to medium high, and bring to a boil. Reduce heat to low, cover, and cook until the rice is just tender, 40-45 minutes.
4. Nestle the shrimp and mussels (or clams), and artichokes into the rice. Pour in the remaining 3/4 cup of broth, cover, and cook until the shrimp have cooked through and the mussels have opened, 8-12 minutes. Discard any mussels that don't open.
5. Squeeze lemon half over the paella and sprinkle with the paprika and parsley.
Nutrition Information--approximately 380 calories per serving