Traditional Spanish Paella

I found this recipe in an old Cooking Light magazine. It is so yummy! The great thing about it is that you can add or delete any items you like- if you don't eat seafood, just leave it out. I didn't have any ham when I made this but I added scallops since I had those! It takes a little time since you have quite a few steps of adding ingredients based on different cooking times, but it is SO WORTH IT!!

INGREDIENTS:

HERB BLEND:

1 cup chopped fresh parsley

1/4 cup fresh lemon juice

1 tablespoon olive oil

2 large garlic cloves, minced

PAELLA:

1 cup water1 teaspoon saffron threads

3 (16-ounce) cans fat-free, less-sodium chicken broth

8 unpeeled jumbo shrimp (about 1/2 pound)

1 tablespoon olive oil

4 skinned, boned chicken thighs, cut in half

2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices

1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces

2 cups finely chopped onion

1 cup finely chopped red bell pepper

1 cup canned diced tomatoes, undrained

1 teaspoon sweet paprika

3 large garlic cloves, minced

3 cups uncooked Arborio rice or other short-grain rice

1 cup frozen green peas

8 mussels, scrubbed and debearded

1/4 cup fresh lemon juiceLemon wedges (optional)

INSTRUCTIONS:
To prepare the herb blend, combine the first 4 ingredients, and set aside.
To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; sauté 2 minutes on each side. Remove from pan. Add sausage and prosciutto; sauté 2 minutes. Remove from pan. Add shrimp, and sauté 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; sauté 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add mussels to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook 5 minutes or until shrimps are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if desired.

NUTRITIONAL INFO:Healthy Units: 10.6 as written (6 with omission of prosciutto, chorizo and seafood)CALORIES 521 (23% from fat); FAT 13.3g (satfat 3.7g, monofat 6.8g, polyfat 2g); PROTEIN 25.5g; CARBOHYDRATE 72.1g; FIBER 3.6g; CHOLESTEROL 80mg; IRON 6mg; SODIUM 871mg; CALCIUM 60mg;