Seafood Paella with Edamame |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle. 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 teaspoon 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 pound large shrimp, shelled and deveined |
1/2 pound sea scallops, halved if large |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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.
2. 365 calories, 6 grams fat, 1 grams saturated fat, 50 grams carbohydrate, 4 grams fiber, 27 grams protein Nutritional analysis provided by Self
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