BASQUE PAELLA

BASQUE PAELLA Calories per serving: 221. Preparation time: 35 minutes. Cooking time: 45 minutes.

1 tsp. olive oil 2 tsp. safflower oil 1 c. boned and skinned white meat of chicken, sliced 1 c. uncooked basmati rice 2 c. boiling water 1/2 c. chopped onion 2 cloves garlic, minced 1/2 c. each sliced red bell pepper and sliced green bell pepper 1/2 c. diced tomato 1 red snapper fillet, cut into 1 inch pieces 2 c. hot, defatted chicken stock 1 tbsp. herbal salt substitute 1 tsp. saffron threads 3/4 tsp. oregano 6 lg. prawns, shelled and deveined 1 c. peas, fresh or frozen 5 artichoke hearts, unmarinated 6 clams in their shells (scrub outside of shells)

1. In large, heavy skillet over medium-high heat, combine oils and cook chicken pieces until just opaque. Remove chicken to platter. Reserve skillet. 2. Soak rice in the boiling water for 10 minutes, then drain.

3. In reserved skillet saute onion over medium heat until soft (about 5 minutes). Add garlic, bell peppers, and tomato and continue sauteing for 5 more minutes.

4. Add snapper, soaked rice with water, stock, salt substitute, saffron, and oregano. Bring to a boil, then lower heat to medium. Cover pot and let simmer until rice is tender and has absorbed liquid (about 15 minutes).

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