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Seafood Paella


Seafood Paella

Seafood Paella

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.

Yield

Makes 6 servings

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

  1. 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.
  2. 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.
  3. 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.

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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