Seafood Paella
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Seafood Paella
YIELD Makes 6 servings
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Many paella recipes are prepared with as much as a half cup of oil. Here, oil is omitted, amounting to a savings of more than 150 calories from fat per serving.
INGREDIENTS
| Nonstick cooking spray | |
| 1 | cup finely chopped red bell pepper |
| 2/3 | cup finely chopped onion |
| 1 | tablespoon minced garlic |
| 1/2 | teaspoon ground turmeric |
| 1/2 | teaspoon paprika |
| 2 | teaspoons vegetable flavor bouillon granules |
| 1‑1/2 | cups uncooked medium grain white rice |
| 1 | cup frozen artichoke hearts, thawed, halved |
| 1 | pound medium shrimp, peeled and deveined, cut lengthwise in half |
| 1/2 | pound sea scallops, cut into quarters |
| 3/4 | cup frozen baby lima beans, thawed |
| 1/2 | cup frozen sweet peas, thawed |
PREPARATION:
- Spray large heavy saucepan or Dutch oven with cooking spray; heat over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 3 minutes or until vegetables are crisp-tender. Stir in turmeric and paprika.
- Stir 3-1/4 cups water and bouillon granules into saucepan; bring to a boil over high heat. Stir in rice and artichoke hearts. Cover; reduce heat to medium-low. Simmer 18 minutes, stirring occasionally.
- Stir shrimp, scallops, beans and peas into saucepan; cover. Simmer 5 minutes or until seafood is opaque and liquid is absorbed. Remove saucepan from heat. Let stand 5 minutes before serving.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Sodium | 570 mg |
| Protein | 27 g |
| Fiber | 5 g |
| Carbohydrate | 54 g |
| Cholesterol | 132 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 5 % |
| Calories | 340 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 3 |
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