Seafood Paella With Edamame

From Self Magazine October 2011: Soybeans are the only complete vegetable protein, delivering all nine of the amino acids that help build fat-burning muscle. They say: 365 calories, 6 g fat (1 g saturated), 50 g carbs, 4 g fiber, 27 g protein

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups low sodium chicken broth
• 1⁄2 teaspoon saffron thread
• 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 tomato, drained
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped fresh thyme (1 tsp if dried)
• 1  teaspoon salt
• 1⁄2 teaspoon fresh 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

Directions

1. In a small pan, heat broth; turn off heat.
2. Add saffron; let sit.
3. In a large nonstick skillet, heat oil over medium heat.
4. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes.
5. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes.
6. Stir in rice; cook, stirring, 1 minute.
7. Add broth; bring to a boil.
8. Reduce heat; simmer, covered, 15 minutes.
9. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes.
10. Let rest 5 minutes.
11. Garnish with cilantro.