Lunch: Shellfish and Chorizo Paella

This Spanish-style entrée is a simple main dish for six.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Shellfish and Chorizo Paella

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 container chicken broth
1/4 tsp. saffron threads
2 tbsp. olive oil
1 package chorizo sausage
1 medium fennel bulb
1 medium onion
2 clove garlic
2 medium tomatoes
1/3 c. fresh parsley leaves
2 c. Spanish short-grain or Arborio rice
1 1/4 lb. large shrimp
2 lb. mussels
1 tsp. grated fresh lemon peel
1 package frozen peas

Instructions

Preheat oven to 425 degrees F.
In covered 2-quart saucepan, heat broth to boiling over high heat. Stir in saffron; cover and remove from heat.
Meanwhile, in deep 12-inch skillet, 5- to 6-quart Dutch oven, or paella pan, heat oil over medium-high heat until hot but not smoking. Add chorizo and cook 2 minutes, stirring frequently. With slotted spoon, transfer chorizo to bowl; set aside.
To drippings in skillet, add fennel, onion, and garlic, and cook about 4 minutes or until fennel softens slightly. Add half of tomatoes and 4 tablespoons parsley and cook 1 minute Add rice, stirring to coat well. Pour in warm broth; heat to boiling over high heat. Boil 3 minutes or until liquid begins to thicken slightly, stirring occasionally. Stir in sausage, shrimp, mussels, and lemon peel; heat until mixture boils around edge.
Place skillet in oven and bake, uncovered, 12 minutes. Remove skillet from oven and stir mixture. Cover and bake 8 minutes longer. Remove skillet from oven; top rice mixture with peas. Cover skillet and let paella stand 5 minutes or until shrimp turn opaque throughout, mussels open, and rice is fully cooked. Discard any unopened mussels. Stir well; sprinkle with remaining tomatoes and parsley.

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