Not my Dad’s Paella.
This is where I got hooked on paella:
And really, can you blame me? This also might have been where I had my first paella. Most likely where I had my favorite paella. It may have been the fresh ingredients. The view of the Spanish countryside could have had something to do with it. The company, I am certain was a key ingredient. There is no better setting to enjoy a paella than on a summer evening in Spain, at a table surrounded by some of your very dearest loved ones, laughing, drinking seemingly endless glasses of wine and watching the sun go down and the lights go on in a village just across the way.
This is not that paella. This is a different kind of paella, with merits of its own. A paella I was able to quickly throw together on a Monday night after a long day at work. It’s quick, it’s healthy, it’s delicious. It comes highly recommended by the chef. I made it even faster, eliminating the chopping and dicing by using a few key products from Trader Joe’s.
Seafood Paella with Edamame
- 2 cups low-sodium chicken broth
- 1/2 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2/3 cup diced red bell pepper
- 2/3 cup diced green bell pepper
- 1/2 cup canned diced tomatoes, drained
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh thyme or 1 tsp dried
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup short-grain rice (such as arborio)
- 1 cup frozen shelled edamame, thawed
- 1/2 lb large shrimp, shelled and deveined
- 1/2 lb sea scallops, halved if large
- 2 tablespoons chopped fresh cilantro
In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro. Serves 4