Grilled California Chicken Wrap
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Recipe courtesy of Brit + Co.
In The Fresh Meat Case
PREP TIME: 5min COOK TIME: 15min
1 cupdefrosted frozen green peas
1/2 lb.unpeeled jumbo shrimp
8 mussels, cleaned and bearded
10 clams, cleaned
1/2 cupchopped fresh parsley, divided (reserve ¼ cup for garnish)
2 tbsp.fresh lemon juice
1 tbsp.olive oil
3 large garlic cloves, minced (reserve 1 tablespoon for spice mix)
1/2 tsp.saffron threads
1 tbsp.minced garlic
1 1/2 tsp.sweet paprika
3 cupsuncooked Arborio rice or other short-grain rice
1 12 oz.can diced tomatoes, undrained
1 tbsp.olive oil
1 finely chopped medium yellow onion
1 finely chopped red bell pepper
3 16 oz.cans fat-free, less-sodium chicken broth
Marinate chicken cubes in olive oil, parsley, lemon juice, and garlic. Sauté chicken.
In paella pan, sauté olive oil, peppers, and onion. Add rice, tomatoes, rice spices (saffron, salt, garlic, paprika), and chicken broth. Cook for 10 to 12 minutes.
Add sautéd chicken, peas, shrimp, mussels, and clams on top of rice. Cover and steam for 5 to 6 minutes. Garnish with parsley and lemon wedge.
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