Saffron, the prized spice of Spain, gives the rice its golden hue and adds a special touch to this seafood dish.

Makes 8 servings.

Prep Time: 30 minutes
Cook Time: 45 minutes

Nutritional Information

For 1 serving
Calories: 346
Sodium: 919mg
Fat: 11g
Carbohydrates: 40g
Cholesterol: 149mg
Fiber: 1g
Protein: 21g

Seafood Lovers' Paella

Ingredients

1/4 cup extra virgin olive oil
2 Vidalia onions, chopped
4 cloves garlic, chopped
1 red bell pepper, chopped
1 1/2 cups long grain rice
4 cups chicken broth, divided
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Saffron, Spanish , crumbled
1 1/2 pounds large shrimp, peeled and deveined
1 pound mussels, cleaned and rinsed
1/2 cup frozen peas

Directions

1. Heat oil in large saucepot or Dutch oven on medium-high heat. Add onions, garlic and bell pepper; cook and stir until onions begin to brown. Add rice; cook and stir until rice begins to look translucent and has a slightly nutty aroma.

2. Stir in 3 1/2 cups of the broth, wine, salt, pepper and saffron. Bring to boil; stir. Reduce heat to low; cover and simmer 20 minutes or until rice has absorbed most of the liquid.

3. Stir in shrimp, mussels and peas. (If rice needs more liquid, stir in remaining broth as needed.) Cover and cook on medium heat 10 minutes or until shrimp turn pink and mussels have opened, stirring occasionally. Stir before serving. Garnish with chopped parsley and lemon wedges, if desired.

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