WW Points: 7
12 mussels — scrubbed
1 teaspoon olive oil
1 large onion — chopped
5 cups water
1 3/4 cups long-grain white rice
8 ounces reduced-fat turkey sausage — sliced
1/4 teaspoon saffron threads — crumbled
4 ounces medium shrimp — shelled, deveined,
and halved lengthwise
2 cups frozen peas
1/2 teaspoon ground red pepper
12 littleneck clams — scrubbed
Prepare the mussels by pulling out the beards that are visible between the shells. Set the mussels aside.
Warm the oil in a medium saucepan over medium heat. Add the onions. Cook, stirring, for 2 minutes. Add the water, rice, sausage and saffron. Bring to a boil, then reduce the heat. Cover and simmer for 12 minutes, or until the rice is partially tender and there is still plenty of liquid remaining. Stir in the shrimp, peas and pepper.
Transfer the mixture to a large shallow casserole or baking dish. Arrange the clams and mussels around the edge of the dish. Tightly cover with foil. Bake at 375 degrees for 30 minutes, or until the clams and mussels open and the rice is tender. Remove and discard any unopened clams and mussels.
Comments: This version of the traditional Spanish paella is a lot easier to prepare than usual and a lot lower in fat. Serve it with crusty bread and a tossed romaine and tomato salad.
Calories: 362; Fat: 6.6 grams (17% of calories); Cholesterol: 62 milligrams; Fiber (grams) 3.2.
Source: Prevention’s Recipe Archive, provided by http://www.madsrecipes.com/