Paella for Two
- Total Time
This Spanish dish is perfect for a romantic dinner. You might like to start with a green salad with fat-free balsamic dressing and finish with a creamy-sweet flan.
olive oil1 tsp, extra-virgin
kielbasa3 oz, turkey, cut into 1/4-inch-thick slices
garlic clove(s)3 clove(s), medium, minced
sweet red pepper(s)1 medium, seeded and chopped
fresh tomato(es)1 medium, seeded and chopped
saffron½ tsp, threads, lightly crushed
dried thyme¼ tsp
reduced-sodium chicken broth1 cup(s)
instant long grain white rice½ cup(s)
frozen green peas½ cup(s)
uncooked shelled mussels10 medium, scrubbed and debearded
uncooked shrimp¼ pound(s), large, peeled and deveined
- Heat the oil in a paella pan or large nonstick skillet over medium-high heat. Add the kielbasa, onion, garlic, bell pepper, tomato, saffron, and thyme; cook, stirring occasionally, about 5 minutes until the vegetables begin to soften. Add the broth, rice, and peas; bring to a boil. Reduce the heat and simmer, covered, about 10 minutes.
- Add the mussels and shrimp to the skillet and cover. Increase the heat to medium and cook until the mussels open, the shrimp are opaque in the center, and the rice is cooked, 8–10 minutes longer. Discard any mussels that do not open. Serve the paella at once. Yields about 2 cups per serving.