Our Favourite Spanish Paella

• 1-1/2 cups 25%-less-sodium chicken broth
• 1/8 tsp. saffron threads
• 1/2 lb. (225 g) Mexican chorizo, cut into 1/2-inch-thick slices
• 3 slices bacon, cut into 1-inch pieces
• 1 can (14 fl oz/398 mL) diced tomatoes, drained
• 1 red pepper, chopped
• 1/2 cup chopped onions
• 4 cloves garlic, minced
• 1/4 cup Kraft Zesty Italian Dressing
• 1 cup long-grain white rice, uncooked
• 3/4 lb. (340 g) uncooked medium shrimp, peeled with tails left on, deveined
• 1 lb. (450 g) tilapia fillets, cut into 1-inch pieces
• 1/2 lb. (225 g) mussels, cleaned, scrubbed with beards removed
• 1/4 cup frozen peas, thawed

1. Heat oven to 325 degrees F.
2. Bring broth and saffron just to simmer in small saucepan on medium heat.
3. Meanwhile, cook and stir chorizo and bacon in large ovenproof skillet on medium heat 8 to 10 min.
4. or until done.
5. Remove meat from skillet with slotted spoon; drain on paper towels.
6. Add tomatoes, peppers, onions, garlic and dressing to drippings in skillet; cook and stir 5 min.
7. Stir in broth mixture; bring to simmer.
8. Add rice, meat, shrimp and tilapia; stir.
9. Top with mussels, nestling them into rice mixture in skillet; cover.
10. Bake 25 to 30 min.
11. or until liquid is absorbed and mussels open up.
12. Discard any unopened mussels.
13. Top paella with peas.

saffron threads, chorizo, bacon, tomatoes, red pepper, onions, garlic, italian dressing, longgrain white rice, shrimp, tilapia fillets, mussels, frozen peas

Taken from www.kraftrecipes.com/recipes/our-favourite-spanish-paella-175578.aspx (may not work)