Weeknight Paella

This mouthwatering rice dish is loaded with scallops, shrimp, and chorizo sausage, so it won't send you to bed hungry. Spiced with turmeric and saffron, this is one recipe you'll want to keep handy.

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  • Makes: 4 servings
  • Serving Size: 1 1/4 cups
  • Makes: about 5 cups
  • Start to Finish: 25 mins

Weeknight Paella

Directions

  1. Thaw scallops and shrimp, if frozen. Rinse scallops; pat dry. Cut any large scallops in half. Prepare rice according to microwave package directions. Stir in turmeric.
  2. Meanwhile, in a large skillet heat oil over medium-high heat. Add scallops; cook 2 minutes or until opaque, turning once. Remove from skillet. Reduce heat to medium and add sausage to skillet. Cook and stir 2 to 4 minutes or until heated through and starting to brown. Stir in tomatoes and saffron. Cook and stir 2 minutes more.
  3. Stir hot rice, shrimp, and scallops into sausage mixture. Heat through. Season to taste with salt and pepper. If desired, sprinkle with parsley.
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Nutrition Facts (Weeknight Paella)

  • Per serving:
  • 537 kcal ,
  • 25 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 160 mg chol. ,
  • 1360 mg sodium ,
  • 40 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 38 g pro.

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