Cape Cod Paella

Marinate chicken cubes in olive oil, parsley, lemon juice, and garlic. Sauté chicken.

In paella pan, sauté olive oil, peppers, and onion. Add rice, tomatoes, rice spices (saffron, salt, garlic, paprika), and chicken broth. Cook for 10-12 minutes.

Add sautéd chicken, peas, shrimp, mussels, and clams on top of rice. Cover and steam for 5-6 minutes.

Garnish with parsley and lemon wedge.

All Ingredients:

4 Chicken Breasts, cut in to 1-2” pieces PERDUE® PERFECT PORTIONS® Boneless, Skinless, All Natural Chicken Breast

1 cup defrosted frozen green peas

½ pound unpeeled jumbo shrimp

8 mussels, cleaned and bearded

10 clams, cleaned

Lemon wedges

½ cup chopped fresh parsley, divided (reserve ¼ cup for garnish)

2 Tablespoons fresh lemon juice

1 tablespoon olive oil

3 large garlic cloves, minced (reserve 1 Tablespoon for spice mix)

½ teaspoon saffron threads

½ teaspoon salt

1 Tablespoon minced garlic

1 ½ teaspoon sweet paprika

3 cups uncooked Arborio rice or other short-grain rice

1 12 oz can diced tomatoes, undrained

1 tablespoon olive oil

1 finely chopped medium yellow onion

1 finely chopped red bell pepper

3 16-ounce cans fat-free, less-sodium chicken broth