Seafood Paella: ChefMD®
Aired on Lifetime Television
February 24 and April 6, 2008
Show 507
Download Recipe PDF
Food as MedicineSM Tips: Saffron has been used to treat a number of ailments such as respiratory illness, jaundice, and acne.
Culinary Taste Tip: A small amount of saffron will flavor the entire dish, so use it sparingly.
Culinary Technique Tip: The shrimp will also be opaque when they're ready.
Saffron Scallop, Shrimp and Chickpea Paella
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4 (serving size: 1½ cups)
Calories: 355 per serving (15% from fat)
Ingredients:
2 teaspoons extra virgin olive oil, divided
8 large sea scallops, patted dry (8 ounces)
12 large uncooked shrimp, peeled and deveined, thawed if frozen (8 ounces)
3 cloves garlic, minced
1 14.5-ounce can organic fire roasted diced or crushed tomatoes, undrained
1/2 teaspoon saffron threads, crushed
1/2 teaspoon hot pepper sauce
1 8.8-ounce package fully-cooked brown rice, such as Uncle Ben's brand
1 15-ounce can organic no-salt-added chickpeas (garbanzo beans), drained
Preparation:
Heat a large deep nonstick skillet over medium-high heat until hot. Spread 1 teaspoon of the oil over sea scallops. Place oiled sides down in a single layer in hot pan; sear for 1 to 2 minutes per side or just until opaque in center. Transfer to a bowl; set aside. Reduce heat under skillet to medium. Add remaining 1 teaspoon oil, shrimp and garlic to skillet; cook 3 to 4 minutes or until shrimp are opaque. Add to bowl with scallops.
Add tomatoes, saffron and hot pepper sauce to same skillet; mix well. Add rice and chickpeas; simmer 5 minutes. Stir in scallops and shrimp with any accumulated juices to skillet; heat through, about 1 minute.
Substitutions:
Either 1 pound sea scallops or 1 pound shrimp may replace the combination of scallops and shrimp.
Substitutions:
Look for small vials of saffron threads imported from Spain in the spice section of the supermarket. The 0.5 g package holds 1/2 teaspoon saffron.
Nutritional Analysis:
Total fat (g): 5; Fat calories (kc): 48; Cholesterol (mg): 7; Trans fatty acids (g): 0; Saturated fat (g): 1.5; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 2; Fiber (g): 3; Carbohydrates (g): 31; Sugar (g): 11.5; Protein (g): 12; Sodium (mg): 504; Calcium (mg) 128.