Quick Paella

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.2g
  • Carbohydrate: 40.4g
  • Fiber: 1.7g
  • Cholesterol: 8mg
  • Iron: 0.0mg
  • Sodium: 697mg
  • Calcium: 0.0mg


  • 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


  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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