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Quick Paella

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 29 mins
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 1 tablespoon olive oil
  • 6 ounces Spanish chorizo, thinly sliced
  • 2 (3.5-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)
  • 3/8 teaspoon salt
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups water
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 1/2 cups frozen shelled edamame
  • 2 dozen mussels, scrubbed and debearded

Nutrition Information

  • calories 542
  • fat 21 g
  • satfat 5.1 g
  • monofat 9 g
  • polyfat 4.2 g
  • protein 33.8 g
  • carbohydrate 55.6 g
  • fiber 8.1 g
  • cholesterol 27 mg
  • iron 4.9 mg
  • sodium 562 mg
  • calcium 42 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; sauté 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.

  2. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.

  3. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rosé (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider