Paella-Style Risotto

• 2 tablespoons olive oil
• 4 chicken drumsticks or thighs
• 1/2 green pepper red, yellow and, seeded, sliced
• 4 shallots peeled, quartered
• 8 ounces risotto rice
• 3 teaspoons ground turmeric
• 4 cups chicken stock
• 3 1/2 ounces shell on shrimp
• 6 ounces mussels scrubbed, beards removed
• fresh oregano leaves to garnish
• crusty bread fresh, to serve, optional

1. Heat oil in a large frying pan or paella pan. Cook chicken over medium-high heat for 10-15 mins, turning frequently, until browned and cooked through. Set aside and keep warm.
2. Add peppers and shallots to pan and cook for 5 mins, stirring occasionally, until softened and golden. Set aside with chicken. Add rice to pan along with turmeric and cook for 1 min. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins.
3. Return chicken to pan along with peppers, shallots, shrimp and mussels. Cover and cook for 3-4 mins, adding a little more stock if necessary, until shrimp and mussels are cooked. Garnish with oregano leaves and serve with fresh crusty bread, if desired.

olive oil, chicken, green pepper, shallots, rice, ground turmeric, chicken stock, shell, mussels, oregano, crusty bread

Taken from www.yummly.com/recipe/Paella-Style-Risotto-1399571 (may not work)