Name: Seafood Paella
Prep time: 20 s
Cook time: 25 s
Total time: 50 s
Yield: 8
Cuisine: Spanish
Ingredients: 1 tablespoon olive oil; 1 3/4 to 2 pounds mixed seafood (peeled and deveined large shrimpscallops and calamari); 1 teaspoon salt; 1 teaspoon ground black pepper; 1 medium Spanish onionfinely chopped (about 1 cup); 1 small tomatofinely chopped; 3 cloves garlicfinely chopped; 3 1/2 cups waterdivided; 1/2 teaspoon saffron threadscrusheddissolved in 1/4 cup hot water; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 lime frozen fruit barmelted and stick removed (*small bar from variety pack); 1/4 cup dry white wine; 1 1/2 cups short-grain rice (such as Valencia or Arborio); 1/4 cup chopped roasted red bell peppers; 12 to 14 musselscleaned and debearded; 1/2 cup frozen green peasthawed; 2 tablespoons coarsely chopped fresh parsley leaves or cilantro; 1 lemoncut into wedgesfor serving

Make It

Step 1

Heat oil in 15-inch paella pan or very large skillet over medium-high heat. Season shrimp, scallops and calamari with salt and pepper. Add to pan; cook, stirring frequently, for 3 minutes or until almost done. Transfer to a bowl.

Step 2

Add onion, tomato and garlic to pan; cook, stirring frequently, for 6 minutes or until onion is soft. Add 3 cups water, saffron mixture, bouillon, melted bar and wine; bring to a boil over high heat. Sprinkle in rice, distributing evenly; top with bell peppers. Reduce heat to low; cover. Cook, without stirring, for 15 to 20 minutes or until most of the liquid has been absorbed.

Step 3

Add seafood mixture, mussels (nestle them in hinge side down), remaining ¼ cup water and peas; cook for 8 minutes or until shells open and rice has absorbed the liquid. Discard any unopened shells. Increase heat to high; cook for 30 seconds to toast/brown the rice on the bottom of the pan. Remove from heat, cover with foil and let sit for 5 minutes. Stir in parsley before serving. Serve with lemon wedges.