Start a party in your skillet with this festive seafood paella dish. This Festive Skillet Seafood Paella has a little something for everyone.
What You Need
Original recipe yields 12 servings
1/8 tsp. crushed saffron threads
2 cups chicken stock
1 red pepper, cut lengthwise in half
1/4 cup KRAFT Zesty Italian Dressing
1 can (14-1/2 oz.) diced tomatoes, drained
1/2 cup chopped onion s
2 cloves garlic, minced
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/2 lb. Italian sausage link s, cut into 1-inch-thick slices
1 pkg. (6 oz.) OSCAR MAYER Honey Ham, chopped
3 slices finely chopped OSCAR MAYER Bacon
1 cup long-grain white rice, uncooked
1 lb. uncooked medium shrimp, peeled, deveined
12 mussels, cleaned, scrubbed with beards removed
1 cup frozen green beans, thawed
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Let's Make It
Heat oven to 325°F.
Stir saffron into chicken stock; set aside. Cut half the red pepper into thin strips; chop remaining pepper half. Heat dressing in large ovenproof skillet on medium heat. Stir in chopped peppers, tomatoes, onions and garlic; cook 5 min. or until peppers and onions are crisp-tender, stirring frequently. Add chicken, sausage, ham and bacon; stir. Cook 10 min., stirring frequently.
Add chicken stock mixture; mix well. Bring to boil; stir in rice. Top with shrimp, mussels, beans and red pepper strips; cover. Remove from heat.
Bake 20 min. or until mussels open and shrimp turn pink. Let stand 5 min. before serving. Discard any unopened mussels.
Substitute frozen peas for the green beans.
Make it Easy
Substitute canned chicken broth for the chicken stock. Since most 14-1/2-oz. cans of chicken broth contain a little less than 2 cups, you can make up the difference by adding dry white wine or water instead of opening another can.
Traditionally, Spanish "cooking" sausage, or chorizo, is used in paella. This can be either the mild moist chorizo sold fresh or the dry-cured paprika seasoned pork sausage. Another popular sausage is morcilla, a black blood sausage typical of Asturias. This sausage is made with onions and paprika. Mexican chorizo is not recommended for paella because it is too greasy and can turn your paella red instead of the familiar soft saffron color.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.