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Paella with Seafood

 

.
15

Yield

4

servings

Prep

20

min

Cook

22

min

Ready

45

min

Trans-fat Free
 

Ingredients

½ tablespoon olive oil
or any vegetable oil
1 small onions
chopped
1 small sweet red bell peppers
chopped
4 cloves garlic
or to taste, minced
2 cups brown rice
quick-cooking, or pre-cooked
*
1 ½ cups chicken broth, low salt
or vegetable broth
½ teaspoon thyme
dried
*
1 x salt
to taste
*
1 x black pepper
freshly ground, to taste
*
1 pinch saffron threads
optional
*
1 pound shrimp
peeled and deveined raw
1 cup green peas
frozen and thawed
1 pound mussels
scrubbed well
4 each lemon
wedges, for garnish, optional

Directions

Heat oil in a large skillet over medium heat.

Stir in onion, red bell pepper and garlic and cook, stirring constantly, until the vegetables are softened, 2 to 4 minutes.

Stir in rice, broth, thyme, salt, pepper and saffron if desired and bring to a boil over medium heat.

Cover and cook for 5 or 6 minutes.

Mix in shrimp and peas.

Arrange mussels on top of the rice in an even layer.

Cover and continue cooking until the mussels have opened and the rice is tender, 4 to 6 minutes more.

Remove from the heat and allow to rest, covered, until most of the liquid is absorbed, 6 to 8 minutes.

Serve warm with lemon wedges, if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 431g (15.2 oz)
Amount per Serving
Calories 38720% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 285mg 95%
Sodium 768mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 109g
Vitamin A 32% Vitamin C 115%
Calcium 12% Iron 66%
* based on a 2,000 calorie diet How is this calculated?

 

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