Chicken Paella with Sausage, Shrimp and Mussels (2)

I love paella but I find it takes too long to cook, especially if I’ve just walked in the door and want something on the table in a hurry. The slow cooker is the perfect solution—all you have to do is add the seafood about 30 minutes before you’re ready to eat.

RECIPE INSTRUCTIONS
1. Cube the chicken and dust with flour. Lightly coat a large, nonstick skillet with cooking spray and set over medium-high heat. Add the oil. Brown the chicken on all sides, for about 3 minutes or just until cooked. Remove from the pan and set aside.

2. Again lightly coat the pan with cooking spray. Add the sausage and cook over medium-high heat for 5 minutes or until cooked through. Remove from the pan with a slotted spoon, draining as much of the fat as possible. Set aside.

3. Wipe out the pan and respray it. Cook the onion and garlic over medium-high heat for 4 minutes or until softened. Stir in the red and green peppers and cook for 3 minutes. Stir in the rice and cook for 1 minute. Add the chicken, sausage, chicken stock, tomatoes, basil, oregano, bay leaf, saffron (if using), salt and pepper. Bring to a boil.

4. Place everything in the slow cooker and cook on the high setting for 3 hours or on the low setting for 5 hours. Add the shrimp and mussels during the last 30 minutes if the slow cooker is on the high setting, or during the last 60 minutes if on low. Serve garnished with parsley.

INGREDIENTS
12 oz skinless boneless chicken breasts (about 3 breasts)
3 Tbsp all-purpose flour
2 tsp vegetable oil
6 oz mild Italian sausage, cut into 1/2-inch pieces
1 cup chopped onion
2 tsp finely chopped garlic
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup brown rice
3 cups chicken stock
3 cups chopped plum tomatoes
2 tsp dried basil
1 tsp dried oregano
1 bay leaf
1/2 tsp crumbled saffron threads (optional)
pinch of salt and pepper
8 oz raw shrimp, peeled and deveined
12 mussels, scrubbed and debearded
1/4 cup chopped parsley
3 cups chopped plum tomatoes
2 tsp dried basil
1 tsp dried oregano
1 bay leaf
1/2 tsp crumbled saffron threads (optional)
pinch of salt and pepper
8 oz raw shrimp, peeled and deveined
12 mussels, scrubbed and debearded
1/4 cup chopped parsley

NOTES
Nutritional Analysis per Serving

Calories 367
Protein 31 g
Fat 7.6 g
Saturated Fat 2.1 g
Carbohydrates 43 g
Cholesterol 92 mg
Sodium 490 mg
Fiber 3 g

Prep Time: 25 minutes
Cook Time: 3 hours (high) or 5 hours (low)

Make Ahead: n/a

Serves 6

Nutrition Watch: 2 1/2 oz of Italian sausage is high in calories (258), fat (20 g) and sodium (905 mg). Use it in moderation or use a leaner sausage.

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