Presto Paella
Source of Recipe
From Miavita
List of Ingredients
2 1/2 cups (20 oz/600 ml) fat-free low-sodium chicken broth or water
1/4 teaspoon powdered saffron or ground turmeric
2 6-ounce (180-g) packages Spanish rice mix
Olive oil cooking spray
5 1/2 ounces (165 g) soy pepperoni, halved lengthwise and cut into thin slices
1 large red or green bell pepper, chopped
8 ounces (240 g) cooked, peeled fresh or frozen medium or small shrimp
5 ounces (150 g) peeled squid tubes, cut into 1/2-inch-thick (1.25-cm) rings, and tentacles; or 4 ounces (120 g) bay scallops
1 cup (6 oz/180 g) frozen baby peas
Recipe
1 Bring chicken broth and saffron to a boil in a large, heavy skillet over high heat. Stir in rice and seasoning packets. Cover, reduce the heat and simmer for 16 to 18 minutes or until the rice is just tender. Remove from heat and set aside.
2 Spray another skillet with cooking spray and place over medium heat. Add soy pepperoni and bell peppers and sauté for 10 minutes. Add the pepperoni mixture, shrimp, squid or scallops, and peas to rice mixture in large skillet. Cook and stir over medium heat for 4 to 5 minutes or until the squid or scallops are opaque and the peas are hot.
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