HealthNotes

Paella

• From: National Fisheries Institute

Ingredients

• 1 28oz. can whole peeled tomatoes, undrained

• 1 Cup chicken broth

• 1/2 Cup chopped onion

• 2 Cloves garlic, minced

• 1 1/2 teaspoons dried oregano

• 1 6oz. package saffron rice

• 1 10oz. package frozen peas, thawed

• 1 9oz. package frozen artichoke hearts, thawed

• 6 oven-roasted drumsticks (about 1 pound)

• 1 10oz. package frozen cooked shrimp, thawed

• 7 Ounces surimi seafood, crab or lobster flavored, chunk style

• 1 10oz. can whole baby clams, drained

This visually stunning and aromatic paella is a seafood celebration for your table. Prepackaged saffron rice makes this a quicker version of the classic Spanish seafood dish.

Directions

• Drain tomatoes, reserving 1 cup juice. Chop tomatoes; place in a colander and set aside to drain.
• Combine chicken broth, reserved tomato juice, onion, garlic and oregano in a Dutch oven; bring to a boil.
• Add rice; cover, reduce heat and simmer 15 minutes.
• Add tomatoes, peas, artichoke hearts and clams; cover and simmer 5-10 minutes or until heated through.