photo by sleeping sun

I have been wanting to try Paella for soooo long.  It always looks so amazingly good.  This recipe is phenomenal and it is low in fat and calories!  Paella, ¡oh sí!

Putting the YAY in Paella – Hungry Girl

Ingredients:

8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces

1/2 tsp. each salt and black pepper, divided

2 cups sliced onions (or 1 c shallots and 1c celery)

2 red bell peppers, seeded and chopped

1 tbsp. chopped garlic

2 cups sliced mushrooms

2 cups chopped tomatoes

1 tsp. ground turmeric

1/2 tsp. paprika

1/4 tsp. ground thyme

1 cup uncooked brown rice

3/4 cup fat-free chicken broth

1 1/2 cups frozen green peas

2 bay leaves

8 oz. raw shrimp, peeled, tails removed, deveined

6 oz. raw scallops, cut into bite-sized pieces

6 oz. raw tilapia (or other flaky white fish), cut into bite-sized pieces

1/4 cup chopped fresh parsley

1 tbsp. lemon juice Optional: lemon wedges, additional salt and black pepper

Directions: Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes, or until chicken is cooked through. Transfer chicken to a bowl and set aside.

Remove pot from heat, re-spray, and return to medium-high heat. Add onions, bell peppers, and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 tsp. each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

Add rice and mix well. Add broth, peas, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35 – 40 minutes, until rice is fully cooked.

Add all of the seafood, the cooked chicken, and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

Add lemon juice and stir. Remove from heat and re-cover. Let stand for 10 minutes.

Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

MAKES 6 SERVINGS Serving Size: 1/6th of recipe (about 1 1/2 cups) Calories: 319 Fat: 3g Sodium: 440mg Carbs: 39.5g Fiber: 5g Sugars: 7.5g Protein: 33.5g