Easy Seafood Paella

 Prep: 10 Cook: 28 Wait: 0 Serving: 12

Ingredients

• 14 total2 teaspoons smoked paprika
• 2 cups chopped tomatoes
• 1 ½ cups chopped onionChopped fresh parsley
• Lemon wedges
• 3 ounces firm white fish pieces
• 1 cup frozen peas
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, finely chopped
• 2 cups Arborio rice
• 4 1/2 cups hot water
• 3 ounces peeled and deveined large shrimp
• 1 ½ tablespoons Maggi® Granulated Chicken Flavor Bouillon3 ounces scallops

Directions

1. Combine water and bouillon in a large liquid measuring cup; stir to dissolve bouillon. Set aside.
2. Heat oil in large cast iron skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add tomatoes and paprika; cook, stirring frequently, for 2 minutes.
3. Add 4 cups of prepared broth; stir. Bring to a boil over medium-high heat. Reduce heat to low. Place fish in rice; cook for 10 minutes.
4. Top with peas. Arrange shrimp and scallops over peas.
5. Cover tightly with lid or foil; cook for 10 to 15 minutes or until shrimp and scallops are cooked through. If not cooked through, add more broth and cook a few minutes longer.
6. Sprinkle with parsley. Serve with lemon wedges.

Nutrition Information

 180 calories per serving Serving size: 12
3.85g fat 28.75g carbs 6.80g protein