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YIELD Makes 6 servings


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


  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
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
Meat 3
Vegetable 2
Starch 3
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