Paella (Low Fat)
- ½ cup dry white wine
- 3 tbs. saffron threads
- light vegetable oil cooking spray
- 1 cup chopped onion (1 medium onion)
- 1 cup arborio rice
- 1 banana pepper, trimmed and cut into strips
- 1 red bell pepper, trimmed and cut into strips
- 1 yellow bell pepper, trimmed and cut into strips
- 3 cups hot chicken stock, fat trimmed off
- 6 ounces boneless, skinless chicken breast, cubed
- ½ cup squid rings (Substitute other shellfish)
- ½ pound medium shrimp, peeled and deveined
- 12 mussels, scrubbed
- 12 littleneck clams, scrubbed
- four 3 ounce freshwater lobster tails, or two 6 ounce lobster tails cut in half
- ½ cup canned sliced artichoke hearts
- 1 cup frozen peas, thawed
- 1 cup chopped tomato (1 medium tomato)
- Preheat Oven to 350°.
- Put the white wine and saffron threads in a small bowl and set aside.
- Preheat a large, heavy paella pan or frying pan for about 1 minute over medium-high heat.
- Spray it 4 times with the vegetable oil.
- Sauté the onion for 2 to 3 minutes, until limp.
- Add the rice and sauté for about 1 minute, until golden.
- Add the wine and saffron and stir until the liquid is completely absorbed.
- Stir in the peppers.
- Add the hot chicken stock, ¼ cup at a time, stirring until absorbed.
- Keep the stock over low heat. When only ½ cup of the chicken stock remains to be added, stir in the chicken.
- With the last addition of stock, stir in the squid and shrimp. Turn the burner off. The rice should be tender.
- Stand the mussels and clams upright in the rice mixture, joint down. Tuck the lobster tails into the rice, shell down.
- Transfer the pan to the oven and bake until the mussel and clam shells open, 8 to 10 minutes.
- Scatter the artichoke, peas, and tomato over the paella and bake for 2 to 3 minutes more.
- Place the paella in the center of the dinner table and allow the guests to serve themselves.
Serves 4