So, my friend and client, former Extra TV Host, Dayna Devon recently posted a recipe for Paella on her blog and it looked amazing. I got to wondering how I can make a healthier version for those days when carbs are a necessity and here’s what I came up with. If you try it, please let me know how you like it and if you made any modifications. This tasty, skinny Paella cooks in half the time but tastes just as authentic. Don’t overdo it…only one serving of this a day and save the rest for leftovers!
Michele’s Skinny Paella
1.5lb chicken breast (cut into 1/2 inch chunks)
3 Links hot chicken or turkey sausage (casings removed)
2 cups yellow onion (diced)
1 cup red bell pepper (diced)
2 cloves garlic (minced)
1/2 cup flat leaf parsley (chopped, plus extra for garnish)
14oz can whole tomatoes (drained)
2 cups short-grain brown minute rice
2.5 cups fat-free low sodium chicken broth
1/4 cup dry white cooking wine
1 large pinch Spanish saffron
4oz shrimp (peeled, deveined)
1 cup sweet peas (defrosted)
S&P (to taste)
1 tablespoon paprika
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Step 1: Combine chicken rub ingredients in a medium size bowl or large zip top bag. Add chicken breast, and toss or shake to coat evenly. Cover and marinate in the fridge for one hour.
Step 2: Heat a large pot coated with cooking spray over medium high heat. Once hot, add the sausage. Break apart sausage with your spatula, and cook until no longer pink. Remove sausage from pot and set aside. Add additional cooking spray to pot, if needed, and then add chicken pieces. Sear chicken on all sides then remove from pot and set aside.
Step 3: Add onions, red pepper, garlic, and parsley to the pot, season with S&P, to taste, reduce heat to medium. Cook for 3 minutes, using your spatula to scrape up the brown bits from the bottom of the pan. Add the tomatoes and crush with your spatula. Season with S&P. Add uncooked rice to the pot and stir to combine. Once the liquid is absorbed, add chicken broth and cooking wine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
Step 4: Add the sausage, chicken, and saffron to the pot and stir to combine. Add the shrimp, pushing them down into the rice. Simmer for 15 minutes then add the peas. Garnish with remaining parsley.
Per serving: Serving size ½ cup 274 calories, 27g carbs, 4g fat, 31g protein, 3g fiber