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Paella is a popular Spanish dish consisting of saffron-flavored rice and a variety of meats and seafood. This tasty version uses shrimp, scallops, calamari and mussels and is perfect for entertaining.
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Original reipce makes 2 dozen Change Servings
HEAT oil in 15-inch paella pan or very large skillet over medium-high heat. Season shrimp, scallops and calamari with salt and pepper. Add to pan; cook, stirring frequently, for 3 minutes or until almost done. Transfer to a bowl.
ADD onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft.
ADD 3 cups water, saffron mixture, bouillon, melted Outshine bar and wine; bring to a boil over high heat.
SPRINKLE in rice, distributing evenly; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.
ADD seafood mixture, mussels (nestle them in hinge side down), remaining ¼ cup water and peas; cook for 8 minutes or until shells open and rice has absorbed the liquid. Discard any unopened shells.
INCREASE heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan.
REMOVE from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving. Serve with lemon wedges.
*Can also use half of a large Lime DREYER’S or EDY’S OUTSHINE Fruit Bar.
|Calories from Fat||35|
|Total Fat 3.5g||6%|
|Saturated Fat 0.5g||3%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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