Name: Easy Seafood Paella
Prep time: 10 s
Cook time: 28 s
Total time: 38 s
Yield: 12
Cuisine: Spanish
Ingredients: 4 1/2 cups hot water; 1 ½ tablespoons Maggi® Granulated Chicken Flavor Bouillon; 3 tablespoons extra virgin olive oil; 1 ½ cups chopped onion; 3 cloves garlicfinely chopped; 2 cups Arborio rice; 2 cups chopped tomatoes; 2 teaspoons smoked paprika; 3 ounces firm white fish pieces; 1 cup frozen peas; 3 ounces peeled and deveined large shrimp; 3 ounces scallops; Chopped fresh parsley; Lemon wedges

Make It

Step 1

Combine water and bouillon in a large liquid measuring cup; stir to dissolve bouillon. Set aside.

Step 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.

Step 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.

Step 4

Top with peas. Arrange shrimp and scallops over peas.

Step 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.