Easy Coastal Paella Recipe
Ingredients
| Mussels | 12 | |
| Olive oil-flavored vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 cup chopped leeks | ||
| Celery | 2/3 Cup (16 tbs), chopped | |
| Garlic | 1 Tablespoon, minced | |
| Saffron threads | 1 Teaspoon | |
| 2 cups peeled, seeded, and chopped tomato | ||
| 1/2 cup Chablis or other dry white wine | ||
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| 2 (4-ounce) red snapper fillets, skinned | ||
| 1 (4-ounce) monkftsh fillet, cut into 8 pieces | ||
| Cooked | 2 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon chopped fresh parsley | ||
Directions
Remove beards on mussels, and scrub shells with a brush.
Discard opened, cracked, or heavy mussels (they're filled with sand).
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion and next 4 ingredients; saute 3 minutes or until vegetables are tender.
Add tomato, wine, and chicken broth; cook, uncovered, 10 minutes, stirring occasionally.
Add fish and mussels to tomato mixture; cover and cook 5 minutes or until mussels are open and fish flakes easily when tested with a fork.
Place 1/2 cup rice in each individual serving bowl; spoon 1 cup fish mixture over each serving.
Sprinkle with parsley.
Discard opened, cracked, or heavy mussels (they're filled with sand).
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add onion and next 4 ingredients; saute 3 minutes or until vegetables are tender.
Add tomato, wine, and chicken broth; cook, uncovered, 10 minutes, stirring occasionally.
Add fish and mussels to tomato mixture; cover and cook 5 minutes or until mussels are open and fish flakes easily when tested with a fork.
Place 1/2 cup rice in each individual serving bowl; spoon 1 cup fish mixture over each serving.
Sprinkle with parsley.
Chef
