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Ingredientes
- 12 x mussels scrubbed
- 1 tsp extra virgin olive oil
- 1 lrg onion minced
- 5 c. water
- 1Â 3/4 c. long-grain white rice
- 8 ounce reduced-fat turkey sausage sliced
- 1/4 tsp saffron threads crumbled
- 4 ounce medium shrimp shelled, deveined,
- Â Â and halved lengthwise
- 2 c. frzn peas
- 1/2 tsp grnd red pepper
- 12 x littleneck clams scrubbed
Direcciones
- Prepare the mussels by pulling out the beards which are visible between the shells. Set the mussels aside.
- Hot the oil in a medium saucepan over medium heat. Add in the onions. Cook, stirring, for 2 min. Add in the water, rice, sausage and saffron. Bring to a boil, then reduce the heat. Cover and simmer for 12 min, or possibly till the rice is partially tender and there is still plenty of liquid remaining. Stir in the shrimp, peas and pepper.
- Transfer the mix to a large shallow casserole or possibly baking dish. Arrange the clams and mussels around the edge of the dish. Tightly cover with foil. Bake at 375 degrees for 30 min, or possibly till the clams and mussels open and the rice is tender. Remove and throw away any unopened clams and mussels.
- This recipe yields 6 servings.
- Comments: This version of the traditional Spanish paella is a lot easier to prepare than usual and a lot lower in fat. Serve it with crusty bread and a tossed romaine and tomato salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 382 | |
| Calories from Fat 82 | 21% |
| Total Fat 9.2g | 12% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 400mg | 17% |
| Potassium 390mg | 11% |
| Total Carbs 53.4g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.25g | 2% |
| Protein 19.92g | 32% |
