Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

COASTAL SPANISH PAELLA




Source of Recipe


From the National Onion Association


List of Ingredients




1 6 1/2-oz. pkg. Spanish rice mix

1 14 1/2 oz. can tomatoes

2 Tblsp. olive oil

4 cups thinly wedged yellow onion

1 green bell pepper, sliced

6 oz. cooked, shelled shrimp

8 cloves garlic, minced

2 cups frozen peas

2 Tblsp. lemon juice

1 tomato, cut into wedges

4 in-shell mussels, optional

4 in-shell clams, optional



Recipe



* In large saucepan, prepare rice mix with tomatoes as package directs, but omit 2 tablespoons margarine and use 1 tablespoon olive oil to brown rice mixture.

* Saute onion and pepper in 1 tablespoon olive oil until tender. Add shrimp and garlic. Saute 3 minutes over medium heat. Add peas and lemon juice to rice. Cook just until peas are hot. Serve topped with tomato wedges and optional shellfish below if desired.

* Place mussels and clams with 1/2 cup water in saucepan. Cover, bring to boil. Cook 5 minutes or until shells open. Makes 4 servings.