Serves 4

1 pound mussels

6 ounces boneless, skinless chicken breast or thighs, cut into 1 1/2-inch dice

1 ounce extra-virgin olive oil

12 ounces shrimp, peeled and deveined

1 1/2 cups rice from Spain or Texmati rice

4 ounces tomato sofrito (see recipe)

Pinch of saffron

5 cups chicken or fish stock

Salt

• Prepare mussels. Place in ½ cup water, white wine or chicken broth; cover. Steam until mussels are wide open (about 3 minutes). Remove mussels from pan. Set aside, discarding any that didn't open.

• In a paella pan over high heat, sauté chicken in olive oil.

• Add the rice. Sauté.

• Add sofrito. Briefly sauté. Cover with chicken or fish stock.

• Cook for 5 minutes over high heat, stirring. When stock is hot, stir in the saffron.

• Stop stirring and lower heat. Cook for 10 to 15 more minutes, until liquid is absorbed and rice is softened. In the last 10 minutes, add shrimp to pan.

• Just before serving, add the reserved mussels to the pan.

Nutritional information per serving: 715 cal., 22.8 g fat (4.4 g sat.), 197.2 mg chol., 71 g carb., 1,060.2 mg sodium, 0.3-g fiber, 51.9 g pro.