Name: Quick Paella with Shrimp & Mussels
Cook time: 40 min
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 0.5 cup chopped onion; 0.5 cup chopped red bell pepper; 2 cloves garlic, minced; 2 cups instant brown rice; 1.3329999446869 cups reduced-sodium chicken broth; 0.5 teaspoon dried thyme; 0.25 teaspoon salt; 0.25 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)

Quick Paella with Shrimp & Mussels

4.3

(4)

4 Reviews

Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a while to cook and can be a bit tricky. Instant brown rice is a great shortcut--what it lacks in authenticity it more than makes up for in convenience. Make sure you seek out saffron, which gives the dish its distinctive yellow color and signature flavor. Serve with: Spinach salad.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High-Protein Low Added Sugars Low-Calorie

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 ⅓ cups reduced-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ 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)

Directions

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 minutes.
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.

Tips

Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

Tip: To scrub mussels, hold under running water and use a stiff brush to remove any barnacles; pull off any black fibrous “beards.” Discard mussels with broken shells or whose shell remains open after you tap it.

Nutrition Facts (per serving)

364	Calories
7g	Fat
45g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Carbohydrate 45g	16%
Dietary Fiber 5g	16%
Total Sugars 3g
Protein 28g	55%
Total Fat 7g	9%
Saturated Fat 1g	5%
Cholesterol 155mg	52%
Vitamin A 1561IU	31%
Vitamin C 32mg	35%
Folate 73mcg	18%
Sodium 1086mg	47%
Calcium 85mg	7%
Iron 3mg	16%
Magnesium 106mg	25%
Potassium 402mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.