Seafood Paella with Edamame

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup tomatoes diced canned drained
• 1 cup edamame frozen shelled thawed
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon thyme dried fresh chopped
• 1 tablespoon garlic chopped
• 0.7 cup bell pepper diced green
• 2 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.7 cup bell pepper diced red
• 0.5 teaspoon saffron threads 
• 1 teaspoon salt 
• 0.5 pound scallops halved
• 1 cup short grain rice (such as arborio)
• 0.5 pound shrimp shelled deveined

Equipment

• frying pan

Directions

1. In a small pan, heat broth; turn off heat.
2. Addsaffron; let sit. In a large nonstick skillet, heat oilover medium heat. Cook onion and bell peppers,covered, stirring occasionally, 5 minutes.
3. Addtomatoes, garlic, thyme, salt and pepper; cook,stirring, until liquid has almost completelyreduced, 3 minutes. Stir in rice; cook, stirring,1 minute.
4. Add broth; bring to a boil. Reduce heat;simmer, covered, 15 minutes.
5. Add edamame,shrimp and scallops; simmer, covered, untilseafood is fully cooked, about 10 minutes.
6. Letrest 5 minutes.
7. Garnish with cilantro.
8. calories, 6 grams fat, 1 grams saturated fat,50 grams carbohydrate, 4 grams fiber, 27 grams protein
9. Self