Spanish Paella

• 3/4 cup white wine
• 1 lb mussels, cleaned, open or damaged shells discarded
• 2 tbsp olive oil
• 1 1/4 lb chicken breast, skin-on, deboned and diced
• 1 None onion, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• 2 None red bell peppers, deseeded and sliced
• 8.75 oz paella rice
• 3/4 cup orange juice
• 2 cups vegetable stock
• 1 lb mixed frozen seafood, thawed
• 1 lb cherry tomatoes
• 2 pinches saffron
• 1 lb fish fillet (such as swordfish or hake), cubed
• 4 sprigs fresh flat-leaf parsley, chopped, to garnish

1. Bring wine to a boil, season then add mussels, cover and simmer for 6-8 mins, until shells open. Drain, reserving cooking liquid. Discard any unopened shells.
2. Heat oil in a large heavy-bottomed pan, season chicken then sear. Remove from pan. Lower heat, add onion and garlic and sweat until softened. Add pepper and cook for 2 mins. Add rice, orange juice, vegetable stock and reserved mussel liquid. Add thawed seafood, tomatoes and saffron. Season and add a pinch of sugar. Add chicken and fish, cover with foil and cook over low heat for 20-25 mins. Remove foil, add mussels and heat through. Sprinkle with parsley.

white wine, mussels, olive oil, chicken, onion, garlic, red bell peppers, paella rice, orange juice, vegetable stock, frozen seafood, tomatoes, saffron, fish fillet, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21467 (may not work)