Not my Dad’s Paella.

• 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

PREPARATION

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

THE SKINNY: 365 calories, 6 g fat, 50 g carbs, 4 g fiber, 27 g protein