(Makes 6 to 8 Servings)
3 1/2 cups chicken stock
1/4 teaspoon saffron (approximately 12 threads)
1 diced red onion
1 red bell pepper
3 cloves minced garlic
1 cooked Italian sausage in slices
3/4 cup dry white wine
1 chicken breast cut in 1.2 inch slices
1 cup chopped Roma tomatoes
1 bay leaf
1 teaspoon chopped fresh parsley
2 cups long grain rice
3/4 cup frozen green peas
1/2 pound of scallops
10 trimmed asparagus spears
2 lemons cut into 12 wedges
In your Healthy Life 1 quart sauce pan, combine chicken stock and saffron and bring to a simmer. Remove
from stove and set aside.
In a hot dry Healthy Life skillet over medium heat, dry sauté your onion, garlic and bell pepper until slightly
brown, stirring occasionally (estimated 3 to 5 minutes). Add sausage and stir for 2 minutes. Slowly stir in 1/2
cup of wine, then add chicken, shrimp, scallops, tilapia and tomatoes. Simmer for 5 minutes, stirring occasionally.
Stir in stock with saffron and add the bay leaf, thyme, parsley, rice and peas. Mix well and bring to a simmer.
After your skillet starts to simmer, reduce to a medium low heat and top with asparagus. Cover the skillet with
vapor valve closed, allow the water seal to form and then spin the lid (estimated time 3 minutes). Cook without
peeking for 30 minutes. If pan spits moisture, the heat is too high.
Serve with lemon wedges and coleslaw.