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Quick Shellfish Paella

Prep time 6 mins
Cook time 42 mins
Other time 5 mins
Yield 6 servings (serving size: about 1 1/3 cups)
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.

Ingredients

  • 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

Nutrition Information

  • calories 227
  • caloriesfromfat 14 %
  • fat 3.5 g
  • satfat 0.6 g
  • protein 17.1 g
  • carbohydrate 30.8 g
  • fiber 3.1 g
  • cholesterol 67 mg
  • iron 3.8 mg
  • sodium 910 mg
  • calcium 58 mg

How to Make It

  1. Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection