Name: Spanish Shellfish
Yield: 4 servings (serving size: 3 clams, 3 mussels, 3 shrimp, and 1/4 cup tomato mixture)
Ingredients: ¼ cup dry sherry; ⅛ teaspoon saffron threads, crushed; Vegetable cooking spray; ¾ cup julienne-cut red bell pepper; ½ cup chopped onion; ¼ cup diced low-sodium 96%-fat-free ham; 2 garlic cloves, minced; ⅓ cup canned crushed tomatoes; 1 tablespoon chopped almonds, toasted; ¼ teaspoon salt; ¼ 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

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.

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Spanish Shellfish

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