Paella with Seafood
.
Yield
4 servingsPrep
20 minCook
22 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
olive oil
or any vegetable oil |
|
| 1 | small |
onions
chopped |
|
| 1 | small |
sweet red bell peppers
chopped |
|
| 4 | cloves |
garlic
or to taste, minced |
|
| 473 | ml |
brown rice
quick-cooking, or pre-cooked |
*
|
| 355 | ml |
chicken broth, low salt
or vegetable broth |
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | pinch |
saffron threads
optional |
*
|
| 453.6 | g |
shrimp
peeled and deveined raw |
|
| 237 | ml |
green peas
frozen and thawed |
|
| 453.6 | g |
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.
