QUICK PAELLA WITH SHRIMP & MUSSELS
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut--what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad.
Provided by EatingWell Test Kitchen
Categories Healthy Saffron Recipes
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
- Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 44.9 g, Cholesterol 154.8 mg, Fat 7.3 g, Fiber 4.6 g, Protein 27.7 g, SaturatedFat 1 g, Sodium 1086.2 mg, Sugar 3.3 g
RICE WITH SHRIMP AND MUSSELS (PAELLA)
The Rice with Shrimp and Mussels (Paella) recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Blanch the tomatoes, peel, quarter, remove seeds and chop.
- Rinse the bell peppers, trim, remove the seeds and cut into strips.
- Rinse shrimp tails and shells and clean mussels if necessary.
- Sauté the onions in hot oil. Add the chopped garlic, bell peppers, tomatoes and peas. Sauté and season with salt and pepper.
- Sprinkle in the rice and fold in gently. Pour in broth and add the bay leaf and saffron (dissolved in a small amount of water). Cook the paella without stirring.
- Reduce heat and simmer 25-30 minutes, uncovered.
- Add the seafood 10 minutes before the end of the rice cooking time and let simmer. Remove from the heat, season to taste and serve. (The liquid should be fully absorbed.)
SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP
This classic Spanish dish comes together in a snap when cooked on a baking sheet.
Provided by Katherine Sacks
Categories Bake Kid-Friendly Dinner Mussel Shrimp Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Sheet-Pan Dinner Small Plates
Yield Makes 4 servings (8 cups)
Number Of Ingredients 19
Steps:
- Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
- Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
- Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
- Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.
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