Traditional Spanish Paella

Ingredients

• 3 cups arborio rice uncooked
• 1 cup tomatoes diced canned undrained
• 48 ounce less-sodium chicken broth fat-free canned
• 1 cup parsley fresh chopped
• 2 large garlic cloves minced
• 3 large garlic cloves minced
• 0.5 pound shrimp unpeeled
• 0.3 cup juice of lemon fresh
• 8  mussels scrubbed
• 1 tablespoon olive oil 
• 2 cups onion finely chopped
• 1 cup peas green frozen
• 4 ounce pancetta cut into 1-inch pieces
• 1 cup bell pepper red finely chopped
• 1 teaspoon saffron threads 
• 4  skinned cut in half
• 1 teaspoon paprika sweet
• 6.5 ounces turkey kielbasa spanish cut into 1/2-inch-thick slices
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. To prepare the herb blend, combine the first 4 ingredients, and set aside.
2. To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
3. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
4. Add chicken; saut 2 minutes on each side.
5. Remove from pan.
6. Add sausage and prosciutto; saut 2 minutes.
7. Remove from pan.
8. Add shrimp, and saut 2 minutes.
9. Remove from pan. Reduce heat to medium-low.
10. Add onion and bell pepper; saut 15 minutes, stirring occasionally.
11. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
12. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently.
13. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimp are done.
14. Sprinkle with 1/4 cup lemon juice.
15. Remove from heat; cover with a towel, and let stand 10 minutes.
16. Serve with lemon wedges, if desired.