Quick Paella

Oxmoor House
6 servings (serving size: 1/6 of mixture)


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1 dozen fresh mussels
2 1/2 cups canned low-sodium chicken broth
1 cup uncooked converted rice
1 tablespoon curry powder
1/4 teaspoon salt
1 cup frozen English peas
2 (8-ounce) packages chunk-style lobster-flavored seafood product
1 (7 1/2-ounce) jar diced pimientos, drained


Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside.

Pour broth into a large saucepan, and bring to a boil; add rice, curry powder, and salt. Cover, reduce heat, and simmer 15 minutes. Add mussels, peas, seafood, and pimiento; cook 5 additional minutes or until mussels open and rice is tender. Discard unopened mussels. Serve immediately.

Tip: Use converted (parboiled) rice in this recipe so your rice won't be gummy.

Created date

April 2008

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 1.5 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.2 g
Carbohydrate 40.4 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 697 mg
Calcium 0.0 mg