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Spanish Shellfish

Yield 4 servings (serving size: 3 clams, 3 mussels, 3 shrimp, and 1/4 cup tomato mixture)
This is an impressive, yet easy, first course. It is typical of the kind of dish you might see in tapas bars in Spain.

Ingredients

  • 1/4 cup dry sherry
  • 1/8 teaspoon saffron threads, crushed
  • Vegetable cooking spray
  • 3/4 cup julienne-cut red bell pepper
  • 1/2 cup chopped onion
  • 1/4 cup diced low-sodium 96%-fat-free ham
  • 2 garlic cloves, minced
  • 1/3 cup canned crushed tomatoes
  • 1 tablespoon chopped almonds, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 small fresh clams (about 10 ounces), scrubbed
  • 12 fresh mussels (about 1/2 pound), scrubbed and debearded
  • 12 medium shrimp (about 1/4 pound), peeled and deveined
  • 1 tablespoon chopped fresh parsley

Nutrition Information

  • calories 93
  • caloriesfromfat 24 %
  • fat 2.5 g
  • satfat 0.3 g
  • monofat 0.9 g
  • polyfat 0.6 g
  • protein 11.1 g
  • carbohydrate 6.5 g
  • fiber 1.1 g
  • cholesterol 54 mg
  • iron 2.9 mg
  • sodium 329 mg
  • calcium 45 mg

How to Make It

  1. Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and sauté 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.