Paella for two

8 - 10
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This Spanish dish is perfect for a romantic dinner. It's chockfull of flavor, with kielbasa, red peppers, tomatoes, peas, mussels, and shrimp. You might like to start with a green salad with fat-free balsamic dressing and finish with a creamy-sweet flan. Part of the romance is that traditionally you and your guest serve yourselves right from the pan in which the paella is cooked (a typical paella pan is large with two colorful handles). However, any favorite large skillet or pot would be fine to use here. On a hot summer night, serve the paella with a glass of cold sangria or some chilled fruit nectar.


Olive oil

1 tsp, extra-virgin


3 oz, turkey, cut into 1/4-inch-thick slices

Garlic clove(s)

3 medium clove(s), minced

Sweet red pepper(s)

1 medium, seeded and chopped

Fresh tomato(es)

1 medium, seeded and chopped


½ tsp, threads, lightly crushed

Dried thyme

¼ tsp

Reduced-sodium chicken broth

1 cup(s)

Instant long grain white rice

½ cup(s)

Frozen green peas

½ cup(s)

Uncooked mussels in shells

10 medium, scrubbed and debearded

Uncooked shrimp

¼ pound(s), large, peeled and deveined


  1. 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.
  2. 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.