Coastal Spanish Paella
1 package Spanish rice mix (6-1/2 ounces)
1 can tomatoes (14-1/2 ounces)
2 tablespoons olive oil
4 cups thinly wedged yellow onion
1 green bell pepper, sliced
6 ounces cooked, shelled shrimp
8 cloves garlic, minced
2 cups frozen peas
2 tablespoons lemon juice
1 tomato, cut into wedges
16 in-shell mussels, optional
16 in-shell clams, optional
In large saucepan, prepare rice mix with tomatoes as package directs, but omit the 2 tablespoons margarine and use 1 tablespoon olive oil to brown rice mixture. Sauté onion and pepper in 1 tablespoon olive oil until tender. Add shrimp and garlic. Sauté 3 minutes longer over medium heat. Add peas and lemon juice to rice. Cook just until peas are hot. Serve topped with tomato wedges and optional shellfish below if desired.
Optional: Place 4 each in-shell mussels and clams with 1/2 cup water in saucepan. Cover, bring to boil. Cook 5 minutes or until shells open. Makes 4 servings.
Per serving: About 430 cal, 20 g pro, 69 g carb, 9 g fat, 19% cal from fat, 65 mg chol, 1188 mg sod, 10 g fiber.
Recipe and image provided by the National Onion Association.