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.
Makes 6 servings
|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|
|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|
- 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.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||5 %|
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