Easy Coastal Paella
|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)|
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.