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Main dishes

Our Favorite Spanish Paella

Our Favorite Spanish Paella recipe
photo by:kraft
One of the reasons this Spanish paella is our favorite is that it's pretty simple to make. The other reason? It's straight-up delicious!
time
prep:
45 min
total:
1 hr 15 min
servings
total:
12 servings, 1 cup each

What You Need

1-1/2
cups  fat-free reduced-sodium chicken broth
1/8
tsp.  saffron threads
1/2
lb.  Mexican chorizo, cut into 1/2-inch-thick slices
3
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1
can  (14.5 oz.) diced tomatoes, drained
1
 red pepper, chopped
1/2
cup  chopped onions
4
cloves  garlic, minced
1/4
cup  KRAFT Zesty Italian Dressing
1
cup  long-grain white rice, uncooked
3/4
lb.  uncooked medium shrimp, peeled (with tails left on), deveined
1
lb.  tilapia fillets, cut into 1-inch pieces
1/2
lb.  mussels (about 12), cleaned and scrubbed with beards removed
1/4
cup  frozen peas, thawed

Make It

HEAT oven to 325ºF.

BRING broth and saffron just to simmer in small saucepan on medium heat.

MEANWHILE, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 8 to 10 min. or until done. Remove meat from skillet with slotted spoon; drain on paper towels.

ADD tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min. Stir in broth mixture; bring to simmer. Add rice, meat, shrimp and tilapia; stir. Top with mussels, nestling them into rice mixture in skillet; cover.

BAKE 25 to 30 min. or until liquid is absorbed and mussels open up. Discard any unopened mussels. Top paella with peas.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind. A serving of this traditional dish is 1 cup.
Food Facts
The stigma of the crocus flower, saffron is most commonly used in Spanish and Middle Eastern cuisines. Though it is the most expensive spice in the world, a little does goes a long way!
How to Clean Mussels
Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
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