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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One person can be in charge of cleaning and peeling the seafood while the other chops the vegetables and gathers the rest of the ingredients. Ingredients:
1/3 cup vermouth or dry white wine |
1/2 teaspoon saffron threads |
1 tablespoon olive oil |
2 1/4 cups chopped onion |
4 garlic cloves, minced |
1 cup uncooked arborio rice |
6 ounces chorizo, cut into 1/4-inch-thick slices |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1 1/2 cups fat-free, less-sodium chicken broth |
1 1/2 cups chopped seeded tomato (about 1 large) |
1 1/4 cups chopped yellow bell pepper |
1/2 cup frozen green peas |
12 large shrimp, peeled and deveined (about 1/2 pound) |
12 mussels, scrubbed and debearded |
Directions:
1. Preheat oven to 400°.
2. Combine vermouth and saffron in a small bowl; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add rice and chorizo; cook 1 minute, stirring frequently. Stir in the vermouth mixture, salt, red pepper, and broth; bring to a boil. Reduce heat; simmer 8 minutes, stirring constantly. Stir in tomato, bell pepper, and peas. Remove from heat; nestle shrimp and mussels into rice mixture. Cover with lid or foil; bake at 400° for 35 minutes or until all liquid is absorbed.
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