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Quick Paella

Yield 6 servings (serving size: 1/6 of mixture)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

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