3.5 cups meat from a rotisserie chicken cooked chopped
2 teaspoons garlic minced
2 lemons cut into wedges
0.8 lb mussels fresh
10 oz onion diced green red frozen
1 cup peas green frozen
10 oz saffron rice
1 pound shrimp fresh unpeeled
Equipment
bowl
frying pan
sauce pan
sieve
Directions
Peel shrimp, reserving shells, and set shrimp aside.
Bring shrimp shells and chicken broth to a boil in a large saucepan over medium-high heat; reduce heat, and simmer 5 minutes.
Remove from heat, and let stand 10 minutes.
Pour mixture through a fine wire-mesh strainer into a bowl; discard shells.
Saut sausage and frozen vegetables in a paella pan or large heavy skillet over medium heat until vegetables are tender; add garlic, and cook 1 minute. Stir in rice; cook, stirring to coat, 1 minute. Stir in shrimp broth and pepper; cover, reduce heat, and simmer 15 minutes.
Remove pan from heat; stir in shrimp and chicken.
Sprinkle peas evenly over mixture; arrange mussels around outside of pan, hinge ends down.
Cook, covered, over medium-low heat 20 minutes or until liquid is absorbed and mussel shells are open. (Discard any unopened mussels.)
Serve paella with lemon wedges.
Note: For testing purposes only, we used McKenzie's Seasoning Blend for frozen diced onion, red and green bell pepper, and celery.
