Mediterranean Casserole

This is a healthy take on paella, the famous Spanish dish made with rice and seafood.

1/4 cup olive oil
1  small chicken, cut into 8 pieces
 freshly ground {black pepper}
 sprinkle of fast-blending flour
1  medium-size onion, peeled and chopped
2 cloves garlic, peeled and chopped
1  sweet green or red pepper, cored, seeded and diced
1/4 pound chorizo sausage, cut into 1/4-inch coins
2 cups short-grain rice
2 cups chicken broth or  chicken broth powder
1 cup dry white wine
2 cups clam broth or 2 cups water
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 tablespoon oregano
1/2 teaspoon saffron
32  littleneck clams
32  cleaned mussels
32  jumbo shrimp, raw, peeled, and deveined
Preheat oven to 350°. Heat oil over medium-high heat on stovetop in a large pot.

Sprinkle chicken with pepper and flour. Sauté 5 minutes, turning to brown both sides. Add onion, garlic, and peppers. Sauté, stirring occasionally, for 8 minutes. Mix in sausage.

Blend in rice and cook, stirring 5 to 6 minutes. Pour in liquids, 1/2 cup at a time, stirring. Blend seasonings. Bake 15 minutes.

Press clams and mussels into rice. Return pot to oven. When rice blooms, add shrimp, pressing into rice mixture. Cook until all shellfish are open and shrimp is pink.

Ease of Preparation: Moderate

Preparation Time: 20 min

Cook Time: 40-45 min

Servings: 8

Recipe By: Nancy Maar

From:  Knack Diabetes Cookbook
Used with permission of Globe Pequot Press

Chef Suggestions
For this recipe, you can use frozen shrimp as opposed to fresh. A few pieces of chicken are also a very good addition, and you can substitute fresh or frozen scallops for the shrimp. All of the seafood, chicken, and sausage add flavor to the rice as it absorbs the cooking juices. Herbs and saffron will make your baked rice dish very special. Although saffron is the most expensive spice in the world, it's worth it for a special-occasion dinner.