Festive Skillet Seafood Paella

Ingredients

• 3 slices oscar mayer bacon finely chopped
• 14 oz canned tomatoes diced drained canned
• 2 cups chicken stock see 
• 2 cloves garlic minced
• 1 cup green beans frozen thawed
• 6 oz oscar mayer honey ham chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 0.5 lb mild sausage links to package directions and coin italian 1-inch-thick cut into slices
• 12  mussels with beards removed cleaned scrubbed
• 0.5 cup onions chopped
• 1  pepper red
• 0.1 tsp saffron threads crushed
• 1 lb shrimp deveined uncooked peeled
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 1 cup rice long-grain white uncooked

Equipment

• frying pan
• oven

Directions

1. Heat oven to 325F.
2. Stir saffron into chicken stock; set aside.
3. Cut half the red pepper into thin strips; chop remaining pepper half.
4. Heat dressing in large ovenproof skillet on medium heat. Stir in chopped peppers, tomatoes, onions and garlic; cook 5 min. or until peppers and onions are crisp-tender, stirring frequently.
5. Add chicken, sausage, ham and bacon; stir. Cook 10 min., stirring frequently.
6. Add chicken stock mixture; mix well. Bring to boil; stir in rice. Top with shrimp, mussels, beans and red pepper strips; cover.
7. Remove from heat.
8. Bake 20 min. or until mussels open and shrimp turn pink.
9. Let stand 5 min. before serving. Discard any unopened mussels.