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European, Spanish
Simple Seafood Paella

Photo by: Joseph DeLeo
Comments: 2
 

Recipe

Succulent shrimp and tender scallops are featured in this flavorful one-pot rice dish.

Yield: 4 servings
Cooking time: 30 Minutes

Ingredients

Main Ingredients:

  • 10 ounces peeled and deveined medium shrimp
  • 10 ounces bay scallops
  • 1½ cups long grain white rice
  • 1 small red bell pepper, thinly sliced
  • ½ cup chopped fresh Parsley

Staples:

  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt (optional)
  • 3½ cups reduced-sodium, fat-free chicken broth
  • 1 medium onion, cut into wedges
  • 1 tablespoon plus 1 teaspoon minced garlic

Directions

1. Place the shrimp and scallops in a bowl. Sprinkle with the paprika, turmeric, black pepper, and salt, if desired, and stir to coat.

2. Place the broth in a 4-quart pot, and bring to a boil over high heat. Add the shrimp, scallops, onion, garlic, and rice, and stir to mix. Reduce the heat to low, cover, and simmer for 15 minutes.

3. Add the bell pepper and parsley to the rice mixture, stir once, and continue to simmer covered for 5 to 7 additional minutes, or until the liquid has been absorbed and the rice is tender. Serve immediately.


© 2003 Square One Publishers
 

Nutritional Information

Nutrients per serving (% daily value)

Calories: 447
Carbohydrates: 64.5 g
Cholesterol: 131 mg
Fat: 2.5 g
Fiber: 2.5 g
Protein: 38.5 g
Sodium: 375 mg

 

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  • Lynn

    02.14.14 Flag comment

    The carb amount here is not that rare. Rice is incredibly high in carbs. If one is like me, I can devour rice until the bowl is clean.

  • Susan Ward

    04.25.13 Flag comment

    I don't think I've ever seen a recipe with this high a carb count. Given what is in the recipe, it is nearly impossible to figure where all those carb come from in just one serving!

 

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