Paella-Inspired Skillet (Edit recipe)

10 minutes

35 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	561
Fat:	3 g
Carbohydrates:	66 g
Protein:	28 g
Cholesterol:	46 g
Sodium:	436 mg
Fiber:	3 g
Sugars:	4 g
Calculated for total recipe.

by Mesa de Vida

View original recipe

Serves: 4-6

Ingredients

4 oz Boneless Skinless Chicken Thigh, diced (see notes)
4 oz Mussels, (see notes)
4 oz Raw Shrimp, (see notes)
4 oz Clams, (see notes)
1 cup Red Bell Pepper, diced (see notes)
1 cup Green Peas, frozen (see notes)
8.5 oz Mediterranean Inspired Flavor Starter Sauce, (1 bottle)
1.5 cup Arborio Rice, rinsed and drained (or long grain, medium grain, or substitute quinoa)
1.5 cups Chicken Broth, (or your favorite broth)
Salt, to taste/health needs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet, sear chicken to golden brown over medium high-heat.
Add remaining ingredients, stir to combine. Bring to a simmer, cover, lower the heat to low & cook for 25 minutes, or until protein is fully cooked and rice is tender and has absorbed most/all of the liquid. (It’s okay if a small amount of sauce remains at the top of the dish, it will absorb in the next step.)
Turn off the heat and rest with the lid on for 10 minutes. Fluff rice with a fork and serve.

Notes

For proteins, feel free to mix and match different amounts based on what you prefer or have available. // For veggies, feel free to replace with any veggies you have on hand or prefer! // Brown rice conversion: Increase broth/water by 1 cup and increase cooking time to 40-45 minutes.