Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

One person can be in charge of cleaning and peeling the seafood while the other chops the vegetables and gathers the rest of the ingredients.

Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add rice and chorizo; cook 1 minute, stirring frequently. Stir in the vermouth mixture, salt, red pepper, and broth; bring to a boil. Reduce heat; simmer 8 minutes, stirring constantly. Stir in tomato, bell pepper, and peas. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400° for 35 minutes or until all liquid is absorbed.

Nutrition Facts

331 calories; calories from fat 30%; fat 11g; saturated fat 3.5g; mono fat 5.8g; poly fat 1.5g; protein 18.1g; carbohydrates 40.2g; fiber 3.2g; cholesterol 79mg; iron 4mg; sodium 518mg; calcium 54mg.
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