Quick Shellfish Paella
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 ⓘ
Instructions
- Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add rice; saute 3 minutes. Add broth mixture. Bring to a boil; reduce heat to medium, and simmer 15 minutes.
- 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.
Nutrition & Diet Analysis (per serving)
465
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).