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Quick Paella

Heart.Foods's picture
<p><a href="http://en.wikipedia.org/wiki/File:Paella_de_marisco_01.jpg">Image Credit</a></p>
Ingredients
  Canned low sodium chicken broth 2 Cup (32 tbs), undiluted
  Saffron threads 1⁄4 Teaspoon, crushed
  Olive oil 2 Teaspoon, divided
  Medium size shrimp 1⁄2 Pound, peeled and deveined
  Sea scallops 1⁄2 Pound, cut in half crosswise
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Roasted red peppers in water 7 Ounce, drained and sliced (1 Jar)
  Chopped onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Arborio rice 1 Cup (16 tbs), uncooked
  Ground red pepper 1⁄8 Teaspoon
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Frozen artichoke hearts 1 Cup (16 tbs), thawed
  Frozen english peas 1 Cup (16 tbs), thawed
Directions

Combine broth and saffron in a saucepan.
Bring to a boil.
Remove from heat; set aside.
Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot.
Add shrimp; saute 3 minutes or until shrimp turn pink.
Remove from skillet, and keep warm.
Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot.
Add scallops; saute 2 minutes or until scallops are opaque.
Stir in shrimp, salt, black pepper, and roasted pepper.
Remove from skillet, set aside, and keep warm.
Add onion and garlic to skillet; saute 3 minutes.
Stir in broth mixture, rice, ground red pepper, and tomato.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled

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