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
Uncooked 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
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