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Seafood Paella with Edamame

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Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2

cups low-sodium chicken broth

1

/2 teaspoon saffron threads

1

tablespoon olive oil

1

cup chopped onion

2

/3 cup diced red bell pepper

2

/3 cup diced green bell pepper

1

/2 cup canned diced tomatoes, drained

1

tablespoon chopped garlic

1

tablespoon chopped fresh thyme or 1 teaspoon dried

1

teaspoon salt

1

/2 teaspoon freshly ground black pepper

1

cup short-grain rice (such as arborio)

1

cup frozen shelled edamame, thawed

1

/2 pound large shrimp, shelled and deveined

1

/2 pound sea scallops, halved if large

2

tablespoons chopped fresh cilantro

Need to make a substitution?

Preparation

  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.

Nutrition Per Serving

365 calories
6 grams fat
1 grams saturated fat
50 grams carbohydrate
4 grams fiber
27 grams protein
#### Nutritional analysis provided by Self