Quick Shellfish Paella

Name: Quick Shellfish Paella
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 355 milliliters Arborio rice; 1 teaspoon freshly ground black pepper; 411 grams stewed tomatoes with onion, celery, and bell pepper (such as Del Monte), undrained; 1 liters fat-free, less-sodium chicken broth; 2 garlic cloves, minced; 227 grams mussels (about 15 mussels), scrubbed and debearded; 1 Tbsp olive oil; 237 milliliters minced onion; 237 milliliters frozen petite green peas; 1 teaspoons saffron threads; 227 grams peeled and deveined medium shrimp

You can never have too many main course recipes, so give Quick Shellfish Paellan a try. One serving contains 318 calories, 17g of protein, and 4g of fat. This recipe serves 6. This recipe is typical of European cuisine. Head to the store and pick up olive oil, mussels, garlic cloves, and a few other things to make it today. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes around 48 minutes.

Instructions

Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.

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Sauce Pan

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and garlic; saut 3 minutes or until tender.

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Garlic

Onion

Add rice; saut 3 minutes.

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Rice

Add broth mixture. Bring to a boil; reduce heat to medium, and simmer 15 minutes.

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Broth

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.

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Tomato