MAIN DISH

SEAFOOD, CHICKEN

AND PORK PAELLA

This paella is adapted from Chicagoan Bob Moliski's recipe prepared in a 17-inch paella pan. The recipe also can be halved and prepared in a 12-inch paella pan or shallow skillet.

• 7 cups low-sodium chicken broth, homemade or canned

• 1/4 teaspoon saffron threads

• 3 ounces thinly sliced Spanish chorizo

• 1 red bell pepper, seeded, cut in strips

• ½ pound asparagus and/or green beans, cut in 3-inch pieces

• 1 pound firm fish, such as monkfish or cod, skin removed, cut in ½ inch cubes

• 1 pound mussels, scrubbed, beards removed

• 1 pound clams, scrubbed

• 1/4 to ½ pound frozen calamari rings or shrimp, thawed

• 8 chicken thighs, halved

• ½ pork loin, cut in 3/4-inch cubes, optional

• 2 teaspoons Spanish sweet smoked paprika

• 1 teaspoon salt

• Freshly ground pepper

• 5 tablespoons olive oil

• 1 large onion, finely minced

• 6 cloves garlic, minced

• 1 can (14 ounces) petite diced tomatoes or 2 large fresh tomatoes, diced

• 3 cups paella or short-grain rice

• 1 cup cooked frozen peas

• lemon wedges

Heat broth to a boil in medium saucepan; remove from heat. Crush saffron threads into the broth. Set aside. Heat a 17-inch paella pan over medium heat. Add half the chorizo; cook, stirring until edges begin to crisp, about 5 minutes. Transfer to a plate. Add bell pepper and asparagus to the pan; cook, stirring, until lightly browned, about 5 minutes. Transfer to another plate. Add remaining chorizo to pan; cook 5 minutes. Transfer to the chorizo plate.

Add fish, mussels, clams and calamari to the pan. Cook, gently stirring, until half cooked, about 3 minutes. Transfer to a platter. Place chicken and pork in a bowl; sprinkle with paprika, salt and pepper; toss to coat. Add chicken, skin side down, and the pork to the pan. Cook, stirring and turning occasionally, over medium-high heat until chicken and pork are almost cooked through, about 8 minutes. Transfer to a platter.

Add 2 tablespoons of the olive oil to the pan; add onion. Cook, stirring, 3 minutes. Add garlic; cook, stirring, until golden, about 3 minutes. Add tomatoes; cook, stirring occasionally, until mixture thickens slightly, 3 minutes. Spread evenly over bottom of the pan. Pour rice into pan, spreading into a thin, even layer. Drizzle remaining 3 tablespoons of the oil over rice; stir gently to coat rice. Pour 5 cups of the broth over rice; spread mixture evenly across the pan. Heat to a boil over medium-high heat.

Add chicken, skin side up, pork and chorizo. Add the mussels and clams, hinge side down. Cook 10 minutes. Add more broth if necessary so broth just covers rice. Cook until broth is almost absorbed, about 5 minutes. Reduce heat to low. Do not stir rice. If clams or mussels have not opened, cover pan with foil for a few minutes.

Arrange peas, fish, calamari, peppers and asparagus on rice. Cook until a crust forms on bottom (don't let it burn) and broth is absorbed, 5 minutes. Remove from heat. Cover with foil; let rest 5 minutes. Serve with lemon. Makes 12 servings.

Per serving: 473 calories (40 percent from fat), 21 g fat (5 g saturated), 88 mg cholesterol, 39 g carbohydrates, 31 g protein, 299 mg sodium, 3 g fiber.

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