Seafood Paella With Edamame |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Self Magazine October 2011: Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle. They say: 365 calories, 6 g fat (1 g saturated), 50 g carbs, 4 g fiber, 27 g protein Ingredients:
2 cups low sodium chicken broth |
1/2 teaspoon saffron thread |
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 tomato, drained |
1 tablespoon chopped garlic |
1 tablespoon chopped fresh thyme (1 tsp if dried) |
1 teaspoon salt |
1/2 teaspoon fresh 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 |
Directions:
1. In a small pan, heat broth; turn off heat.
2. Add saffron; let sit.
3. In a large nonstick skillet, heat oil over medium heat.
4. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes.
5. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes.
6. Stir in rice; cook, stirring, 1 minute.
7. Add broth; bring to a boil.
8. Reduce heat; simmer, covered, 15 minutes.
9. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes.
10. Let rest 5 minutes.
11. Garnish with cilantro.
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