Seafood Paella

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Seafood Paella

Seafood Paella
2 tbsp. extra virgin olive oil
2 Raley's boneless, skinless chicken breasts, cubed
2 links Aidells Smoked Andouille Sausage, sliced
1 medium onion, peeled and chopped
2 large cloves garlic, chopped
1 cup medium grain white rice
2½ cups chicken stock
1/3 cup white wine
2 tsp. thyme
1/4 tsp. saffron threads
Sea salt and freshly ground pepper to taste
1 lb. raw shrimp (51 to 60 count), peeled and deveined
1 lb. fresh littleneck clams, rinsed and drained
1/2 lb. mussels, rinsed and drained
1 small red bell pepper, seeded and diced
1/2 cup frozen peas, thawed

Prep: 30 minutes, Cook: 45 to 50 minutes, Serves: 8

1. Heat oil in a large skillet. Add chicken and cook over medium heat until browned. Add sausage to skillet and cook for 5 minutes more, stirring frequently; remove from skillet and set aside.

2. Add onion and garlic to skillet; sauté for 5 minutes. Add rice and cook for 5 minutes more; stir in stock, wine, thyme, saffron, chicken and sausage.

3. Bring to a boil; reduce heat and simmer over low heat, loosely covered, for 15 minutes.

4. Remove lid and season to taste with salt and pepper; top with seafood and bell pepper. Cover and cook over very low heat, loosely covered, for 10 minutes or until seafood is cooked. Stir in peas and cook for 1 minute more.

Nutritional Information:
370 calories, 35 g protein, 11 g total fat (3 g sat., 0 g trans), 30 g carbohydrate, 2 g fiber, 4 g sugar, 155 mg cholesterol, 540 mg sodium, 8 points


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Made with Derek on 2/7/09. Good and fun to make.

Comment Number: 386


Sub chicken thighs for breast. Thighs are more flavorful. Also, remember to discard any clams & mussels that have NOT opened after 10 minutes of steaming.

Comment Number: 5026


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