Seafood Paella with Edamame
A modern twist on traditional Spanish paella featuring succulent shrimp, sea scallops and edamame, seasoned with saffron and fresh herbs. This one-pan dish combines the rich flavors of seafood with colorful vegetables and aromatic spices.
Ingredients
- •2 cups low-sodium chicken broth
- •½ teaspoon saffron threads
- •1 tablespoon olive oil
- •1 cup chopped onion
- •⅔ cup diced red bell pepper
- •⅔ cup diced green bell pepper
- •½ cup canned diced tomatoes, drained
- •1 tablespoon chopped garlic
- •1 tablespoon chopped fresh thyme
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •1 cup short-grain rice
- •1 cup frozen shelled edamame
- •½ pound large shrimp
- •½ pound sea scallops
- •2 tablespoons chopped fresh cilantro
Cooking Instructions
- 1.
In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.
39 min
