Paella Photo
Paella

YIELD Makes 6 servings

INGREDIENTS

1 pound raw littleneck clams
8 to 10 ounces raw sea scallops
6 ounces raw medium shrimp
1 tablespoon plus 1 teaspoon olive oil, divided
3‑1/4 cups fat-free reduced-sodium chicken broth, divided
1 medium onion, finely chopped
3 cloves garlic, chopped
2 cups uncooked long-grain white rice
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon saffron threads, crushed
1 pint (about 12 ounces) cherry tomatoes, halved
1 cup frozen petite peas, thawed
1 tablespoon chopped fresh parsley

PREPARATION:

  1. Discard any clams that remain open when tapped with fingers. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture of 1/3 cup salt to 1 gallon of water 20 minutes. Drain water; repeat 2 more times. Slice scallops in half crosswise into rounds. Peel shrimp, leaving tails on; devein.
  2. Heat 1 teaspoon oil over medium-high heat in large saucepan. Add shrimp; cook 3 minutes or until shrimp turn pink, stirring occasionally. Transfer to bowl; keep warm. Add scallops to saucepan; cook 2 minutes or until scallops are opaque. Transfer to bowl with shrimp. Add clams and 1/4 cup broth to pan. Cover; boil 2 to 8 minutes or until clams open. Transfer clams and broth to bowl with shrimp and scallops; discard any unopened clams.
  3. Heat remaining 1 tablespoon oil in same saucepan. Add onion and garlic; cook and stir 4 minutes or until tender. Add rice; cook and stir 2 minutes. Add remaining 3 cups broth, thyme and saffron; reduce heat to medium-low. Cover; simmer 15 minutes or until rice is tender. Stir in tomatoes, peas and parsley. Stir in seafood and accumulated juices. Cover; remove from heat. Let stand 3 to 5 minutes or until seafood is hot.
This recipe appears in: European
NUTRITIONAL INFORMATION:
Serving Size: 1/6 of total recipe
Fiber 3 g
Carbohydrate 60 g
Cholesterol 95 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 13 %
Calories 435
Protein 32 g
Sodium 310 mg
DIETARY EXCHANGE:
Meat 3
Vegetable 2
Starch 3

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