This paella is cooked uncovered, so the aroma will fill your kitchen. It's also quick to prepare, thanks to the use of already peeled and deveined shrimp.
6 cups fat-free, less-sodium chicken broth
1 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads
1 tablespoon olive oil
1 cup minced onion
2 garlic cloves, minced
1 1/2 cups Arborio rice
1 (14 1/2-ounce) can stewed tomatoes with onion, celery, and bell pepper (such as Del Monte), undrained
1/2 pound small mussels (about 15 mussels), scrubbed and debearded
1/2 pound peeled and deveined medium shrimp
1 cup frozen petite green peas
How to Make It
Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add rice; sauté 3 minutes. Add broth mixture. Bring to a boil; reduce heat to medium, and simmer 15 minutes.
Add tomatoes, mussels, and shrimp; cook 5 more minutes or until mussels open, stirring occasionally to break up tomatoes. Stir in peas; cook 1 minute or until thoroughly heated. Discard any unopened shells. Let paella stand 5 minutes.