PAELLA WITH PENN COVE MUSSELS AND CHICKEN ENJOY DAN:

PAELLA WITH MUSSELS, SHRIMP AND CHICKEN  by CHEF DAN:

Serves 6-8

INGREDIENTS:

1 pound boneless, skinless, chicken breasts cut into 1-inch pieces

MARINATE:

1 tablespoon smoky paprika

2 teaspoons dried oregano

Kosher salt and freshly ground black pepper

Combine all ingredients and rub all over the chicken and marinate for 1 hour.

1-2 tablespoons olive oil

4 cups chicken broth

1 (8 Oz) bottle of clam juice

1 onion, diced

4 garlic cloves, minced

1 red bell pepper, small diced

1 (15 Oz) can diced tomatoes

4 cups Arborio short grain rice or paella rice

1 generous pinch of saffron threads

1 pound shrimp, peeled and deveined

10 mussels, cleaned

1/2-cup frozen peas, thawed

Lemon wedges for serving

2 tablespoons fresh rosemary, chopped

2     tablespoons fresh cilantro, chopped

DIRECTIONS:

1.   Heat oil in a paella pan over medium-heat.

2.   Add marinated chicken and cook 4 minutes on each side.

3.   Add salt and pepper and remove and set aside.

4.   In the same pan, sauté the onion, garlic, rosemary and parsley cook 4 minutes.

5.   Add tomatoes and cook until mixture caramelizes, about 5 minutes.

6.   Fold in the Arborio rice and stir-fry to coat the grains.

7.   Pour in the broth and clam juice and simmer for 10 minutes.

8.   Add chicken,  and saffron.

9.   Give the paella a good shake and let it simmer, without stirring for 15 minutes.

10.                During the last 5 minutes add mussels and shrimp tucking into the rice.

11.                When the paella is cooked and rice looks fluffy and moist.

12.                Turn up heat for 40 seconds until you can small the rice toast.

13.                Garnish with peas, parsley and lemon wedges.

ENJOY DAN:                         BON-APPETITE!!