Basque Paella

• 1 teaspoon olive oil
• 2 teaspoons safflower oil
• 1 cup white meat boned and skinned, chicken, sliced
• 1 cup basmati rice uncooked
• 2 cups boiling water
• 1/2 cup chopped onion
• 2 cloves garlic minced
• 1/2 cup red bell pepper each sliced, and sliced
• 1/2 cup diced tomato
• 1 red snapper fillet cut into 1 inch pieces
• 2 cups defatted chicken stock
• 1 tablespoon salt substitute herbal
• 1 teaspoon saffron threads
• 3/4 teaspoon oregano
• prawns 6 lg., shelled and deveined
• 1 cup peas fresh or frozen
• 5 artichoke hearts unmarinated
• 6 clams in their shells, scrub outside of shells

1. Calories per serving: 221. Preparation time: 35 minutes. Cooking time: 45 minutes.
2. 1. In large, heavy skillet over medium-high heat, combine oils and cook chicken pieces until just opaque. Remove chicken to platter. Reserve skillet.
3. 2. Soak rice in the boiling water for 10 minutes, then drain.
4. 3. In reserved skillet saute onion over medium heat until soft (about 5 minutes). Add garlic, bell peppers, and tomato and continue sauteing for 5 more minutes.
5. 4. Add snapper, soaked rice with water, stock, salt substitute, saffron, and oregano. Bring to a boil, then lower heat to medium. Cover pot and let simmer until rice is tender and has absorbed liquid (about 15 minutes).

olive oil, safflower oil, white meat, basmati rice, boiling water, onion, garlic, red bell pepper, tomato, red snapper, chicken, salt substitute herbal, saffron threads, oregano, prawns, peas, shells

Taken from www.yummly.com/recipe/Basque-Paella-1648845 (may not work)