Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30590/
Quick Paella with Shrimp & Mussels
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut - what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor.
Serve with: Spinach salad.
Yield: 4 servings
Preparation Time: 40 minutes
Ingredients
| 1 | Tablespoon | extra-virgin olive oil | |
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| 1/2 | cup | chopped onion | |
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| 1/2 | cup | chopped red bell pepper | |
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| 2 | cloves | garlic, minced | |
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| 2 | cups | instant brown rice | |
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| 1 1/3 | cups | reduced-sodium chicken broth | |
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| 1/2 | teaspoon | dried thyme | |
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| 1/4 | teaspoon | salt | |
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| 1/4 | teaspoon | freshly ground pepper | |
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| 1 | large pinch | saffron (see Note) | |
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| 1 | pound | peeled and deveined raw shrimp (21-25 per pound) | |
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| 1 | cup | frozen green peas, thawed | |
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| 1 | pound | mussels, scrubbed well (see Tip) | |
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| 4 | lemon wedges (optional) | ||
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 371 | |
| Calories From Fat: | 63 | |
| Total Fat: | 7g | |
| Saturated Fat: | 1g | |
| Cholesterol: | 180mg | |
| Sodium: | 638mg | |
| Total Carbohydrates: | 44g | |
| Dietary Fiber: | 5g | |
| Protein: | 30g |
Vitamin C (56% daily value), Vitamin A (31% dv), Magnesium (27% dv), Zinc (21% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes.
Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more.
Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.
Note:
The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.
Tip:
To scrub mussels, hold under running water and use a stiff brush to remove any barnacles; pull off any black fibrous beards. Discard mussels with broken shells or whose shell remains open after you tap it.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30590/
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