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Quick Paella with Shrimp and Mussels

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Quick Paella with Shrimp and Mussels for four

from Paone's Seafood

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 1/3 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large pinch saffron (see Note)
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well (see Tip)
4 lemon wedges (optional)

1.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
2.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.

  371 calories; 7 g fat ( 1 g sat , 3 g mono ); 180 mg cholesterol; 44 g

carbohydrates; 30 g protein; 5 g fiber; 638 mg sodium; 434 mg potassium.

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