Seafood Paella Portuguese

•2 cups low-sodium chicken broth
•1/2 teaspoon saffron threads
•1 tablespoon olive oil
•1 cup chopped onion
•2/3 cup diced red bell pepper
•2/3 cup diced green bell pepper
•1/2 cup canned diced tomatoes, drained
•1 tablespoon chopped garlic
•1 tablespoon chopped fresh thyme or 1 teaspoon dried
•1 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•1 cup short-grain rice (such as arborio)
•2 tablespoons chopped fresh cilantro
Shrimp, raw, 12 large (remove)
Scallops, raw, 2 unit 2 large or 5 small (remove)
Clam, steamed (12 small), 4 serving (remove)
*Mussels, 16 oz (remove)
Peas, frozen, 0.5 cup (remove)

In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.



Serving Size: SERVING 4

Number of Servings: 4

Recipe submitted by SparkPeople user A.NOUDALI.