Spanish Chicken Spicy Sausage And Seafood Paella Diabetic Recipes

SPANISH CHICKEN, SPICY SAUSAGE AND SEAFOOD PAELLA (DIABETIC)

Steps:

• 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.

SEAFOOD-AND-CHICKEN PAELLA

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a saucepan, combine broth, saffron (if using), and paprika; bring to a simmer and keep warm.
• In a large skillet (at least 12 inches wide), heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.
• Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
• Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook, stirring rice occasionally, 8 minutes. Nestle mussels in cooking liquid and cook 2 minutes more. Arrange shrimp on top.
• Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes. Let paella stand 10 minutes before serving.

SPANISH PAELLA (WITH CHICKEN AND SEAFOOD)

Steps:

• Heat 3 tbsp oil in large skillet on medium high heat.
• Add chicken pieces and fry 3 to 4 minutes per side until golden.
• Remove from skillet and season with salt and pepper.
• Add onions and peppers to skillet.
• Sauté 2 minutes.
• Stir in garlic, paprika and thyme.
• Sauté 1 minute and add shrimp.
• Sauté until shrimp turn pink.
• Add 1 Tbsp oil if needed.
• Sprinkle rice into pan.
• Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
• Stir in tomatoes.
• Season well.
• Combine stock and saffron and stir into rice mixture.
• Bring to boil.
• Boil for about 2 minutes, reduce heat to medium.
• Return chicken and push down into rice.
• Cook uncovered for 15 minutes.
• Stock should be bubbling.
• Stir rice around and add shrimp, lima beans, red peppers and clams.
• Cook for 10 minutes longer.
• Remove from heat and cover for 10 minutes.
• To serve, sprinkle with parsley and garnish with lemon wedges and green onions.