Coastal spanish paella

Yield: 4 servings

Measure Ingredient
1 pack Spanish rice mix (6.8oz)
1 can Tomatoes (14.5oz)
2 tablespoons Olive oil
4 cups Yellow onions, cut into
\N \N . wedges
1 \N Green bell pepper, sliced
6 ounces Shrimp, shelled & cooked
8 cloves Garlic, minced
2 cups Peas, frozen
2 tablespoons Lemon juice
1 \N Tomato, cut into wedges
16 \N Mussels, in-shell
16 \N Clams, in-shell

In a large saucepan, prepare the rice mix with tomatoes as the package directs, but omit the butter and use 1 Tbsp olive oil to brown the rice mixture. Saute the onion and pepper in 1 Tbsp olive oil until tender. Add the shrimp and garlic. Saute about 3 minutes longer over medium heat. Add the peas and lemon juice to the rice mixture. Cook just until the peas are hot. Serve topped with tomato wedges and the optional shellfish.

To cook the shellfish, combine the mussels and clams with ½ cup of water. Cover, bring to a boil. Cook 5 minutes or until the shells open. Discard any shellfish that do not open.

Nutritional information: per serving: 326 calories; ?g protein; 10g fat; ?g carbohydrates; 86mg cholesterol; 329mg sodium ** Fort Worth Star Telegram - Food section - Wednesday 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 05-16-95

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