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Main dishes

Festive Skillet Paella

Festive Skillet Paella recipe
photo by:kraft
Start a party in your skillet with this festive paella dish. It's got something for everyone—from meat lovers to seafood fans.
40 min
1 hr
12 servings
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What You Need

tsp.   crushed saffron threads
cups  chicken stock
 red pepper, cut lengthwise in half
cup  KRAFT Zesty Italian Dressing
can   (14-1/2 oz.) diced tomatoes, drained
cup   chopped onions
cloves  garlic, minced
lb.  boneless skinless chicken breasts, cut into bite-size pieces
lb.  Italian sausage links, cut into 1-inch-thick slices
pkg.   (6 oz.) OSCAR MAYER Honey Ham, chopped
slices   finely chopped OSCAR MAYER Bacon
cup  long-grain white rice, uncooked
lb.  uncooked medium shrimp, peeled, deveined
 mussels, cleaned, scrubbed with beards removed
cup  frozen green beans, thawed

Make It

HEAT oven to 325°F.

STIR saffron into chicken stock; set aside. Cut half the red pepper into thin strips; chop remaining pepper half. Heat dressing in large ovenproof skillet on medium heat. Stir in chopped peppers, tomatoes, onions and garlic; cook 5 min. or until peppers and onions are crisp-tender, stirring frequently. Add chicken, sausage, ham and bacon; stir. Cook 10 min., stirring frequently.

ADD chicken stock mixture; mix well. Bring to boil; stir in rice. Top with shrimp, mussels, beans and red pepper strips; cover. Remove from heat.

BAKE 20 min. or until mussels open and shrimp turn pink. Let stand 5 min. before serving. Discard any unopened mussels.

Kraft Kitchens Tips

Substitute frozen peas for the green beans.
Make it Easy
Substitute canned chicken broth for the chicken stock. Since most 14-1/2-oz. cans of chicken broth contain a little less than 2 cups, you can make up the difference by adding dry white wine or water instead of opening another can.
Cooking Know-How
Traditionally, Spanish "cooking" sausage, or chorizo, is used in paella. This can be either the mild moist chorizo sold fresh or the dry-cured paprika seasoned pork sausage. Another popular sausage is morcilla, a black blood sausage typical of Asturias. This sausage is made with onions and paprika. Mexican chorizo is not recommended for paella because it is too greasy and can turn your paella red instead of the familiar soft saffron color.
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