Quick Shellfish Paella

Ingredients

• 1.5 cups arborio rice 
• 1 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes with onion, celery, and bell pepper (such as del monte), undrained canned
• 6 cups less-sodium chicken broth fat-free
• 2  garlic cloves minced
• 0.5 pound mussels scrubbed ( 15 mussels)
• 1 tablespoon olive oil 
• 1 cup onion minced
• 1 cup peas green frozen
• 0.5 teaspoon saffron threads 
• 0.5 pound shrimp deveined peeled

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; saut 3 minutes or until tender.
4. Add rice; saut 3 minutes.
5. Add broth mixture. Bring to a boil; reduce heat to medium, and simmer 15 minutes.
6. Add tomatoes, mussels, and shrimp; cook 5 more minutes or until mussels open, stirring occasionally to break up tomatoes. Stir in peas; cook 1 minute or until thoroughly heated. Discard any unopened shells.
7. Let paella stand 5 minutes.