Spanish Chicken, Spicy Sausage And Seafood Paella (Diabetic)

• 2 tablespoons olive oil or 2 tablespoons corn oil
• 1 large onion, finely chopped
• 2 red bell peppers, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 boneless skinless chicken breast, cut into 1-inch pieces
• 3 ounces chorizo sausages, sliced
• 1 (8 ounce) can chopped tomatoes
• 1 cup brown rice
• 1 pinch saffron or 2 teaspoons turmeric
• 2 cups chicken broth
• 6 ounces peeled shrimp
• 6 ounces mussels, in shells scrubbed
• 2 tablespoons chopped fresh parsley

1. Heat the oil in a large wok or paella pan over medium heat. Add the onion, garlic, bell peppers and chicken and cook, stirring occasionally, 5 minutes or until vegetables are soft. Stir in the sausage, tomatoes, rice, saffron or turmeric and broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir the paella and cook, uncovered, 15 minutes.
2. Add the shrimp, mussels and parsley, bring back to a boil, simmer uncovered, 5 to 10 minutes or until the mussels open, the liquid is absorbed and the rice is tender. Discard any mussels that do not open. Serve immediately with crusty bread and a crisp green salad. Makes 4 to 6 servings.
3. The Everyday Diabetes Cookbook.

olive oil, onion, red bell peppers, green bell pepper, chicken breast, chorizo sausages, tomatoes, brown rice, saffron, chicken broth, shrimp, mussels, parsley

Taken from www.food.com/recipe/spanish-chicken-spicy-sausage-and-seafood-paella-diabetic-149405 (may not work)