Spanish Chicken, Spicy Sausage And Seafood Paella (Diabetic) - cooking recipe

Ingredients

2 tablespoons olive oil or 2 tablespoons corn oil
1 large onion, finely chopped
2 red bell peppers, seeded and sliced
1 green bell pepper, seeded and sliced
1 boneless skinless chicken breast, cut into 1-inch pieces
3 ounces chorizo sausages, sliced
1 (8 ounce) can chopped tomatoes
1 cup brown rice
1 pinch saffron or 2 teaspoons turmeric
2 cups chicken broth
6 ounces peeled shrimp
6 ounces mussels, in shells scrubbed
2 tablespoons chopped fresh parsley

Preparation

Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
The Everyday Diabetes Cookbook.