Recipe by teresas
This is out of a 2000 WW Cookbook called "Simple & Classic Homecooking". This is really easy to prepare and a great tasting dish. It has 6 WW points. Hope you enjoy!
Top Review by JackieOhNo!
I made this exactly as written except for two bonehead shopping mistakes on my part! I thought I had enough chicken broth at home and didn't, so I had to use 4 cups of chicken broth and 2 cups of vegetable broth. Mistake #2 was that I can't read my shopping list, and forgot to buy the can of Mexicali corn, so I had to substitute a cup or so of frozen corn kernels. Anyway...despite my screw-ups, this was a lovely meal, and one I will definitely make again.
- 6 cups reduced-sodium chicken broth
- 1⁄2 teaspoon saffron thread, crumbled
- 1⁄8 teaspoon ground pepper
- 1⁄4 teaspoon paprika
- 2 tablespoons olive oil
- 1 1⁄4 cups diced green peppers (about 1 large)
- 1 cup sliced onion (about 1 small)
- 3 garlic cloves, minced
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups short-grain rice
- 1⁄2 lb peeled deveined medium raw shrimp
- 1⁄2 lb bay scallop
- 2 cups diced plum tomatoes (about 4)
- 1 (11 ounce) can Mexican-style corn
Directions See How It's Made
- Combine first 4 ingredients in a medium saucepan.
- Bring to a boil, reduce heat, and simmer 10 minutes.
- Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
- Add green pepper, onion, and garlic; cook 3 to 5 minutes, stirring constantly, until lightly browned.
- Add rice and cook 1 miunute, stirring constantly.
- Stir in broth mixture and simmer, uncovered, 20 minutes, stirring occasionally.
- Stir in shrimp and remaining ingredients.
- Simmer, uncovered, 10 minutes, or until liquid is absorbed.
- Remove from heat; cover, and let stand 5 minutes.