Easy Paella

This has got to be the simplest paella recipe I've ever seen, and it tastes great, especially the second day for leftovers. One caution, though, this is pricey. The saffron alone is $15, before you buy the seafood and sausage.

• 1/2 c dry white wine
• 1/4 tsp saffron
• 3 oz Spanish chorizo (not Mexican) or 7 oz Healthy Choice sausage
• 1 c chopped onion (about one onion)
• 1 chopped red pepper
• 1/2 tsp hot paprika
• 1/4 tsp salt
• 2 minced cloves garlic
• 1 c uncoooked short grain rice (I used brown rice)
• 1 c fat free chicken broth
• 8oz bottle clam juice
• 1c chopped plum tomato
• 1/2c frozen green peas
• 12 mussels
• 1/2 lb peeled shrimp

Combine wine and saffron in a small bowl, soak 15 min.

Heat a large nonstick skillet over medium-high heat. Add sausage, cook 3 minutes, stirring occasionally. Remove sausage from pan. Add onion and pepper to pan, cook 5 min. Stir in paprika, salt, and garlic, cook 1 min. Return sausage to pan. Add wine mixture, rice broth and clam juice. Bring to a boil. Cover, reduce heat and cook 15 min or until most of liquid is absorbed. Stir in tomatoes, peas, clams and shrimp. Cover and cook 5 minutes, or until clams open. Discard any unopened shells.

Yield: 4 servings, 394 calories, 10.2 g fat, 4.4 g fiber