Lunch: Shellfish and Chorizo Paella

This Spanish-style entrée is a simple main dish for six.

This recipe includes superfoods such as:

Lemon

Health benefits of Shellfish and Chorizo Paella

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 container chicken broth
1/4 tsp. saffron threads
2 tbsp. olive oil
1 package chorizo sausage
1 medium fennel bulb
1 medium onion
2 clove garlic
2 medium tomatoes
1/3 c. fresh parsley leaves
2 c. Spanish short-grain or Arborio rice
1 1/4 lb. large shrimp
2 lb. mussels
1 tsp. grated fresh lemon peel
1 package frozen peas

Instructions

Preheat oven to 425 degrees F.
In covered 2-quart saucepan, heat broth to boiling over high heat. Stir in saffron; cover and remove from heat.
Meanwhile, in deep 12-inch skillet, 5- to 6-quart Dutch oven, or paella pan, heat oil over medium-high heat until hot but not smoking. Add chorizo and cook 2 minutes, stirring frequently. With slotted spoon, transfer chorizo to bowl; set aside.
To drippings in skillet, add fennel, onion, and garlic, and cook about 4 minutes or until fennel softens slightly. Add half of tomatoes and 4 tablespoons parsley and cook 1 minute Add rice, stirring to coat well. Pour in warm broth; heat to boiling over high heat. Boil 3 minutes or until liquid begins to thicken slightly, stirring occasionally. Stir in sausage, shrimp, mussels, and lemon peel; heat until mixture boils around edge.
Place skillet in oven and bake, uncovered, 12 minutes. Remove skillet from oven and stir mixture. Cover and bake 8 minutes longer. Remove skillet from oven; top rice mixture with peas. Cover skillet and let paella stand 5 minutes or until shrimp turn opaque throughout, mussels open, and rice is fully cooked. Discard any unopened mussels. Stir well; sprinkle with remaining tomatoes and parsley.