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Partner Paella

Yield 6 servings (serving size: 1 1/3 cups)
One person can be in charge of cleaning and peeling the seafood while the other chops the vegetables and gathers the rest of the ingredients.

Ingredients

  • 1/3 cup vermouth or dry white wine
  • 1/2 teaspoon saffron threads
  • 1 tablespoon olive oil
  • 2 1/4 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • 6 ounces chorizo, cut into 1/4-inch-thick slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped seeded tomato (about 1 large)
  • 1 1/4 cups chopped yellow bell pepper
  • 1/2 cup frozen green peas
  • 12 large shrimp, peeled and deveined (about 1/2 pound)
  • 12 mussels, scrubbed and debearded

Nutrition Information

  • calories 331
  • caloriesfromfat 30 %
  • fat 11 g
  • satfat 3.5 g
  • monofat 5.8 g
  • polyfat 1.5 g
  • protein 18.1 g
  • carbohydrate 40.2 g
  • fiber 3.2 g
  • cholesterol 79 mg
  • iron 4 mg
  • sodium 518 mg
  • calcium 54 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add rice and chorizo; cook 1 minute, stirring frequently. Stir in the vermouth mixture, salt, red pepper, and broth; bring to a boil. Reduce heat; simmer 8 minutes, stirring constantly. Stir in tomato, bell pepper, and peas. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400° for 35 minutes or until all liquid is absorbed.