Dinner: Paella Valenciana

Recipe by Chef David Kamen This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Paella Valenciana

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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

6 cups chicken stock or canned low-sodium broth
1/2 teaspoon saffron threads
1/3 cup olive oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 small red bell pepper, seeded and chopped
1 small green bell pepper, seeded and chopped
2 small carrots, chopped
1 small onion, peeled and chopped
8 ounces Spanish chorizo, chopped
3 cups short-grain Spanish rice
4 mussels, de-bearded and scrubbed
4 clams, scrubbed
4 shrimp, peeled and deveined
1 cup fresh green peas
2 lemons: 1 juiced, 1 cut into wedges for serving

Instructions

In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.
In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.
Add the peppers, carrots, onion, and chorizo, and sauté until the vegetables just start to tenderize, 3 to 4 minutes. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.
Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

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