Hearty Paella

When I told some people I wanted to make paella, they looked at me with a blank stare and asked what it was. Paella is kind of like a Spanish jambalaya. I had heard of paella because my mom and sisters have made it before. I never wanted to try it, though, because it always contained some sea creatures that, for me, are inedible, such as mussels or scallops. So I was excited when I found a recipe for paella in my Healthy Cooking magazine that had only things I love. Shrimp? Check. Chicken? Check. Rice? Check. Plus, it calls for saffron and turmeric—two spices I love but have never actually incorporated into anything I've made. Until tonight. And the hubby and I were very pleasantly surprised when the result was a delicious, hearty dish full of flavor. The only thing I would add to it is a little cayenne powder or red pepper flakes to the sauce to give it a little bit more intensity. But for anyone who would rather forego the heat, this recipe is perfectly tasty as is! Also, to make my life easier, I used a 1-lb. bag of cooked shrimp instead of raw.

Hearty Paella

1-1/4 lbs. boneless skinless chicken breasts, cut into 1-in. cubes

1 Tbsp. olive oil

1 cup uncooked long grain rice

1 medium onion, chopped

2 garlic cloves, minced

2-1/4 cups reduced-sodium chicken broth

1 can (14-1/2 oz.) diced tomatoes, undrained

1 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1/8 tsp. saffron threads

1/8 tsp. ground turmeric

1 lb. uncooked medium shrimp, peeled and deveined

3/4 cup frozen peas

12 pimiento-stuffed olives (if you're a green olive lover like me, double that)

1 medium lemon, cut into six wedges

1. In a large skillet over medium heat, cook chicken in oil until no longer pink. Remove and keep warm. Add rice and onion to the pan; cook until rice is lightly browned and onion is tender, stirring frequently. Add garlic; cook 1 minute longer.

2. Stir in the broth, tomatoes, oregano, paprika, salt, pepper, saffron, and turmeric. Bring to a boil. Reduce the heat to low; cover and cook for 10 minutes.

3. Add the shrimp, peas, olives, and cooked chicken. Cover and cook 10 minutes longer or until rice is tender, shrimp turn pink, and liquid is absorbed. Serve with lemon wedges.

Servings: 6 (1-1/3 cups)

Weight Watchers Points Plus points: 9.1