Basque Paella

Photo: flickr user avlxyz

Ingredients

1 teaspoon olive oil

2 teaspoons safflower oil

1 cup boned and skinned white meat of chicken, sliced

1 cup uncooked basmati rice

2 cups boiling water

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup each sliced red bell pepper and sliced

1/2 cup diced tomato

1 red snapper fillet, cut into 1 inch pieces

2 cups hot, defatted chicken stock

1 tablespoon herbal salt substitute

1 teaspoon saffron threads

3/4 teaspoon oregano

6 lg. prawns, shelled and deveined

1 cup peas, fresh or frozen

5 artichoke hearts, unmarinated

6 clams in their shells (scrub outside of shells)

Preparation

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

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).