serve with Columbia Salad
In medium saucepan, heat oil over medium heat. Add onion & carrot and cook approx 5 mins. Stir in tomato paste & cook 2 mins. Add the water, increase heat to high and bring to a boil. Stir in garlic & saffron and simmer over low heat for at least 25 mins.
Heat oil in large skillet over med-high heat. Add shrimp & scallops and saute 1 minute. Remove seafood from pan. Add onion & bell pepper to pan and saute 5 mins. Add tomatoes, paprika and garlic and cook 5 mins. Add rice and cook 1 minute, stirring constantly. Strain broth into pan and add herb blend and peas. Bring to a low boil and cook 10 mins, stirring frequently. Add mussels to pan, nestling them in the rice. Cook 5 mins or until shells open. Discard any unopened shells. Stir in seafood mixture and arrange shrimp, heads down, in rice. Add pimento slices. Cook 5 mins. Sprinkle with 1 tbsp lemon juice.
Remove pan from heat. Cover with a towel and let stand 10 mins.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 339 | ||
Calories from Fat: 120 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 81.4mg | 25 % | |
Sodium 512.7mg | 18 % | |
Potassium 1047.5mg | 28 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 21.7g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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