Partner Paella
Ingredients
- 1/3 cup vermouth or dry white wine ⓘ
- 1/2 teaspoon saffron threads ⓘ
- 1 tablespoon olive oil
- 2 1/4 cups chopped onion
- 4 garlic cloves, minced ⓘ
- 1 cup uncooked Arborio rice ⓘ
- 6 ounces chorizo, cut into 1/4-inch-thick slices
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 1 1/2 cups fat-free, less-sodium chicken broth ⓘ
- 1 1/2 cups chopped seeded tomato (about 1 large) ⓘ
- 1 1/4 cups chopped yellow bell pepper ⓘ
- 1/2 cup frozen green peas ⓘ
- 12 large shrimp, peeled and deveined (about 1/2 pound) ⓘ
- 12 mussels, scrubbed and debearded ⓘ
Instructions
- Preheat oven to 400°.
- Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 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 & Diet Analysis (per serving)
610
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).