FEATURE RECIPE: PAELLA WITH CHICKEN, SHRIMP, AND MUSSELS FROM ROSE REISMAN!

This month’s feature recipe comes from Rose Reisman!

A few words from Rose:

This is my version of paella—a rice, sausage and seafood dish originating in Spain. The key to this dish is the arborio rice, which gives it a wonderful creamy texture.  I also love upping the garlic factor with whole cloves in this dish – not only does it add extra flavour, it also adds health benefits. Garlic contains antioxidants that give your immune system a boost, can benefit your respiratory and circulatory systems, and contains anti-inflammatory properties.

What you need: 

12 oz cubed boneless skinless chicken breast (about 3 breasts)

3 Tbsp all-purpose flour

2 tsp vegetable oil

6 oz medium Italian sausage, cut into ½-inch (1 cm) pieces

1 cup chopped onion

1 cup chopped red bell pepper

1 cup chopped green bell pepper

8 whole garlic cloves, peeled

1 cup short-grain arborio rice

2½ cups low-sodium chicken stock

2 cups chopped plum tomatoes

1½ tsp dried basil

½ tsp dried oregano

1 bay leaf

½ tsp crumbled saffron threads (optional)

pinch of salt and ground black pepper

6 oz peeled and deveined shrimp

12 mussels, scrubbed and beards removed

¼ cup chopped fresh parsley

What to do: 

1. Dust the chicken with flour. Lightly coat a large nonstick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Brown the chicken on all sides (about 3 minutes). Remove from the pan and set aside.
2. Respray the pan with cooking oil. Add the sausage and cook over medium-high heat for 5 minutes or until cooked through. Remove from the pan with a slotted spoon, draining as much fat as possible. Set aside.
3. Wipe out the pan and respray. Cook the onions over medium-high heat for 4 minutes or until softened. Stir in the red and green peppers along with the garlic cloves; cook for 3 minutes. Stir in the rice and cook for 1 minute. Add the sausage, chicken stock, tomatoes, basil, oregano, bay leaf, saffron (if using) and salt and pepper. Bring to a boil. Cover, lower the heat to a simmer and cook for 20 minutes, stirring occasionally, until the rice is almost tender.
4. If the shrimp are large or jumbo, cut them in half lengthwise. Add the shrimp, mussels and reserved chicken to the sausage mixture. Increase the heat to medium-high and cook for 5 minutes, covered, or until the rice is soft and the mussels have opened. (If the rice begins to stick to the bottom, add another ½ cup/125 mL stock.) Discard the bay leaf and any mussels that do not open. Distribute evenly among large individual bowls, garnish with parsley and serve immediately.

Makes 6 servings.

Preparation time: 20 minutes

Cooking time: About 45 minutes

About Rose Reisman:

Rose Reisman is a leading authority on the art of eating & living well. She’s a motivational speaker, columnist and TV personality, with over 18 cookbooks published. Dedicated to improving the eating habits of Canadians, she is the owner of Rose Reisman Catering and Personal Gourmet, and is a restaurant consultant with her own menu at the Pickle Barrel chain and Glow Fresh Grill and Wine Bar.

Connect with Rose:

www.RoseReisman.com
Facebook: Facebook.com/rosereisman
Twitter: @RoseReisman
Instagram: @RoseReisman

This post is part of the The Cutting Veg Seasonal Recipe Series, featuring recipes to make with local, seasonal produce