Quick Paella

Oxmoor House
6 servings.


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1 dozen fresh mussels
2 1/2 cups canned low-sodium chicken broth
1 cup converted rice, uncooked
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 whole pimientos, drained and cut into 1-inch pieces


Prep: 10 Minutes
Cook: 23 Minutes

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

Place broth in 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.

Created date

August 2009

Nutritional Information

Calories 232
Caloriesfromfat 6 %
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