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Easy Coastal Paella

Diet.Chef's picture
Ingredients
  Fresh mussels 12
  Olive oil flavored vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Chopped leeks 1 Cup (16 tbs)
  Chopped celery 2⁄3 Cup (10.67 tbs)
  Minced garlic 1 Tablespoon
  Saffron threads 1 Teaspoon
  Peeled seeded chopped tomato 2 Cup (32 tbs)
  Chablis/Other dry white wine 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Red snapper fillets 8 Ounce, skinned (2 Fillets, 4 Ounce Each)
  Monkfish fillet 4 Ounce, cut into 8 pieces (1 Fillets)
  Cooked long grain rice 2 Cup (32 tbs) (Cooked Without Salt Or Fat)
  Chopped fresh parsley 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
Directions

Remove beards on mussels, and scrub shells with a brush.
Discard opened, cracked, or heavy mussels (they're filled with sand).
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion and next 4 ingredients; saute 3 minutes or until vegetables are tender.
Add tomato, wine, and chicken broth; cook, uncovered, 10 minutes, stirring occasionally.
Add fish and mussels to tomato mixture; cover and cook 5 minutes or until mussels are open and fish flakes easily when tested with a fork.
Place 1/2 cup rice in each individual serving bowl; spoon 1 cup fish mixture over each serving.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Seafood

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