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Photo of Seafood paella for two by WW

Seafood paella for two

4
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
55 min
Serves
2
Difficulty
Easy
Paella always feels like a special dish when it comes to the table. Serve with a simple green salad if some cool crunch is needed. This recipe is easily doubled for a larger crowd.

Ingredients

Saffron

1 pinch(es), threads

Hot water

1 Tbsp, boiling

Olive oil

1 tsp

Uncooked shrimp

¼ pound(s), large, peeled, deveined

Onion

1 small, minced

Cremini mushroom

1 cup(s), sliced

Kosher salt

¼ tsp

Garlic

2 clove(s), minced

Canned diced tomatoes

1 cup(s), drained

Paprika

⅛ tsp, smoked variety

Dry short grain brown rice

⅓ cup(s)

Reduced sodium chicken broth

⅔ cup(s)

Uncooked mussels in shells

12 medium

Littleneck clams

6 small

Roasted piquillo peppers

¼ cup(s), or roasted red bell peppers, sliced (not packed in oil)

Frozen baby peas

¼ cup(s)

Fresh parsley

1 Tbsp, chopped

Lemon

2 wedge(s), for serving

Instructions

  1. In small cup, combine saffron and boiling water and set aside to steep for several minutes.
  2. In medium (10-inch) skillet with tight-fitting lid or small paella pan, heat oil over medium heat. Add shrimp and cook, stirring once or twice, until pink and just cooked through, 2 to 3 minutes. Transfer to plate.
  3. To skillet, add onion, mushrooms, and salt. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook 1 minute.
  4. Add tomatoes, paprika, rice, broth, and reserved saffron mixture and bring to boil. Reduce heat and simmer, covered, 40 minutes.
  5. In rice, nestle reserved shrimp, mussels, and clams. Sprinkle with piquillo pepper and peas. Cover and cook until rice is tender and clams and mussels open, 5 to 7 minutes longer. (Discard any mussels or clams that do not open.) Sprinkle with parsley. Serve with lemon wedges.
  6. Serving size: 2 cups

Notes

If you have leftover diced tomatoes, don't refrigerate them directly in the can since this can cause them to pick up an off flavor; transfer them to an airtight container and they'll keep for up to 4 days. Use the leftover in a soup or stew, or make a quick marinara sauce.

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