To prepare paella, combine water, saffron and broth in a large saucepan.
Bring to a simmer (do not boil).
Keep warm over low heat.
Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
Add chicken; saute 2 minutes on each side.
Add sausage and prosciutto; saute 2 minutes.
Add shrimp, and saute 2 minutes.
Reduce heat to medium-low.
Add onion and bell pepper; saute 15 minutes, stirring occasionally.
Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes.
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.
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.
Sprinkle with 1/4 cup lemon juice.
Remove from heat; cover with a towel, and let stand 10 minutes.
Serve with lemon wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
