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Hungry Girl Today: 05.10.11

HG's Yippee Paella

Putting the YAY in Paella

We were SO excited to make over this famous dish. Our Yippee Paella is the kind of recipe you can serve at a dinner party without ANYONE suspecting it's low in fat and calories. No party in the near future? Just make it for yourself and a pal. (Leftovers rock!)

8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/2 tsp. each salt and black pepper, divided
2 cups sliced onions
2 red bell peppers, seeded and chopped
1 tbsp. chopped garlic
2 cups sliced mushrooms
2 cups chopped tomatoes
1 tsp. ground turmeric
1/2 tsp. paprika
1/4 tsp. ground thyme
1 cup uncooked brown rice
3/4 cup fat-free chicken broth
1 1/2 cups frozen green peas
2 bay leaves
8 oz. raw shrimp, peeled, tails removed, deveined
6 oz. raw scallops, cut into bite-sized pieces
6 oz. raw tilapia (or other flaky white fish), cut into bite-sized pieces
1/4 cup chopped fresh parsley
1 tbsp. lemon juice
Optional: lemon wedges, additional salt and black pepper

Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes, or until chicken is cooked through. Transfer chicken to a bowl and set aside.

Remove pot from heat, re-spray, and return to medium-high heat. Add onions, bell peppers, and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 tsp. each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

Add rice and mix well. Add broth, peas, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35 - 40 minutes, until rice is fully cooked.

Add all of the seafood, the cooked chicken, and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

Add lemon juice and stir. Remove from heat and re-cover. Let stand for 10 minutes.

Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!


Serving Size: 1/6th of recipe (about 1 1/2 cups)
Calories: 319
Fat: 3g
Sodium: 440mg
Carbs: 39.5g
Fiber: 5g
Sugars: 7.5g
Protein: 33.5g