Not my Dad’s Paella.

This is where I got hooked on paella:

And really, can you blame me?  This also might have been where I had my first paella.  Most likely where I had my favorite paella.  It may have been the fresh ingredients. The view of the Spanish countryside could have had something to do with it.  The company, I am certain was a key ingredient.  There is no better setting to enjoy a paella than on a summer evening in Spain, at a table surrounded by some of your very dearest loved ones, laughing, drinking seemingly endless glasses of wine and watching the sun go down and the lights go on in a village just across the way.

A paella so good that I requested that my Dad make another paella instead of a birthday cake.

This is not that paella.  This is a different kind of paella, with merits of its own.  A paella I was able to quickly throw together on a Monday night after a long day at work.  It’s quick, it’s healthy, it’s delicious.  It comes highly recommended by the chef.  I made it even faster, eliminating the chopping and dicing by using a few key products from Trader Joe’s.

Seafood Paella with Edamame

From Self

INGREDIENTS

  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon saffron threads
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2/3 cup diced red bell pepper
  • 2/3 cup diced green bell pepper
  • 1/2 cup canned diced tomatoes, drained
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh thyme or 1 tsp dried
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup short-grain rice (such as arborio)
  • 1 cup frozen shelled edamame, thawed
  • 1/2 lb large shrimp, shelled and deveined
  • 1/2 lb sea scallops, halved if large
  • 2 tablespoons chopped fresh cilantro

PREPARATION

In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.  Serves 4

THE SKINNY: 365 calories, 6 g fat, 50 g carbs, 4 g fiber, 27 g protein

El Gallo approves
At least we ate it out of Spanish bowls!

Johanna

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