Quick Paella w/Shrimp & Mussels

By Treebs

Ingredients

• 1 tbsp 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 tsp dried thyme
• 1/4 tsp salt
• 1/4 freshly ground black pepper
• 1 lg pinch saffron (see Note)
• 1 lb peeled and deveined raw shrimp (21-25 per lb)
• 1 cup frozen green peas, thawed
• 1 lb mussels, scrubbed well (see Tip)
• 4 lemon wedges (optional)

Details

Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

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 minutes.

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.

Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European food. 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.