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; saute 2 minutes on each side. Remove from pan. Add sausage and prosciutto; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes. Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 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 shrimp 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.
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|Serving Size: 1 Serving (605g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 208 (20%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 170.9mg||53 %|
|Sodium 755.2mg||26 %|
|Potassium 1065.6mg||28 %|
|Total Carbohydrate 156.1g||46 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 146.3g|
|Protein 46.1g||66 %|
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Calories per serving: 1028
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