My boss and I are both huge foodies- we drive together to all our appointments (I am still training) and we talk about food non-stop. Somehow gumbo, paella and jambalaya came up and I HAD to make it for dinner that night. I found this recipe on the Fervent Foodie, which now happens to be one of my favorite sites.

I didn't use chorizo in order to cut out some calories, and it tasted great without it. I overused the white wine, so be careful with your pours! This recipe is super low in calories one cup is only about 250 cals!

I wish I had gotten a more detailed shot, and please excuse my paper plates- I am refusing to use real ones until we've settled into the house and the guys are used to doing dishes like normal people ;)

Pants-friendly Paella 

From the Fervent Foodie

• 1.5lb chicken breast (cut into 1/2 inch chunks)
• 3 Links hot chicken or turkey sausage (casings removed) (for more authentic flavor, use Spanish chorizo)
• 2 cups yellow onion (diced)
• 1 cup red bell pepper (diced)
• 2 cloves garlic (minced)
• 1/2 cup flat leaf parsley (chopped, plus extra for garnish)
• 14oz can whole tomatoes (drained)
• 2 cups short-grain brown minute rice
• 2.5 cups fat-free low sodium chicken broth
• 1/4 cup dry white cooking wine
• 1 large pinch Spanish saffron
• 4oz shrimp (peeled, deveined)
• 1 cup sweet peas (defrosted)
• S&P (to taste)

Chicken rub

• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes

Note:  This pants-friendly paella uses chicken sausage. For a more authentic flavor, sub in a link or two of Spanish chorizo.  Spanish saffron can be quite expensive.  I’ve seen bottles for as little as $6 at Trader Joe’s, TJ Maxx, and Marshalls.

Step 1:  Combine chicken rub ingredients in a medium size bowl or large zip top bag. Add chicken breast, and toss or shake to coat evenly. Cover and marinate in the fridge for one hour.

Step 2:  Heat a large pot coated with cooking spray over medium high heat. Once hot, add the sausage. Break apart sausage with your spatula, and cook until no longer pink. Remove sausage from pot and set aside. Add additional cooking spray to pot, if needed, then add chicken pieces. Sear chicken on all sides then remove from pot and set aside.

Step 3:  Add onions, red pepper, garlic, and parsley to the pot, season with S&P, to taste, reduce heat to medium. Cook for 3 minutes, using your spatula to scrape up the brown bits from the bottom of the pan. Add the tomatoes and crush with your spatula. Season with S&P. Add uncooked rice to the pot and stir to combine. Once the liquid is absorbed, add chicken broth and cooking wine. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

Step 4:  Add the sausage, chicken, and saffron to the pot and stir to combine. Add the shrimp, pushing them down into the rice. Simmer for 15 minutes then add the peas. Garnish with remaining parsley.

Per serving: 274 calories, 27g carbs, 4g fat, 31g protein, 3g fiber