Spanish-Style Seafood Paella with Chicken

1. 1

   Bring a pot of lightly salted water to a boil; add the mussels and cook until they open. Drain, discarding any that stay closed. In a separate pot of lightly salted water, boil the shrimp and squid until opaque, 3 to 4 minutes. Drain, reserving the cooking liquid.

2. 2

   Heat olive oil in a large skillet. Add the chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer the chicken to a plate.

3. 3

   Add the garlic, bell pepper, and tomato cubes to the skillet; cook and stir until softened, about 3 minutes.

4. 4

   Meanwhile, bring the fish stock and 3 cups salted water to a boil; stir in 3 cups rice, saffron, and paprika. Return to a boil, then cover and reduce the heat; simmer until the rice is tender, about 15 to 20 minutes.

5. 5

   Stir the peas into the rice. Transfer the rice mixture to a large serving dish. Arrange the cooked vegetables, chicken, and shellfish around the rice. Serve hot.

• Calories 437.14 kcal High
• Protein 32.6 g Good Source
• Carbs 63.41 g Moderate
• Total Fat 4.4 g Moderate
• Saturated Fat 0.4 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 116.27 mg High
• Sodium 249.54 mg Moderate
• Fiber 4.32 g Moderate
• Sugar 2.56 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 173.27 mg Moderate
• Iron 3.92 mg Good Source
• Potassium 353.33 mg Low Source
• Vitamin A 7.77 mcg_rae Low Source
• Vitamin C 35.31 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Gluten
• Tomatoes 🍅
• Garlic 🧄