Easy Coastal Paella
Yield: 4 servings
Exchanges per serving:
2 Lean Meat
12 fresh mussels
Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped leeks
2/3 cup chopped celery
1 tablespoon minced garlic
1 teaspoon threads of saffron
2 cups peeled, seeded, and chopped tomato
½ cup dry white wine
½ cup canned low-sodium chicken broth, undiluted
2 4-ounce red snapper fillets, skilled and cut into bite-sized pieces
1 4-ounce monkfish fillet, cut into bite-size pieces
2 cups cooked long-grain rice (cooked without salt or fat)
1 tablespoon plus 1 teaspoon chopped fresh parsley
1. Scrub mussels with a brush, remove beards. Discard opened, cracked or heavy mussels (they’re filled with sand).
2. Coat a large nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute 3 minutes or until vegetables are tender.
3. Add tomato, wine, and chicken broth; cook, uncovered, 10 minutes, stirring occasionally. Add fish and mussels to tomato mixture; cover and cook 5 minutes or until mussels are open and fish flakes easily when tested with a fork.
4. Place ½ cup rice in each individual serving bowl; spoon 1 cup fish mixture over each serving. Sprinkle with parsley.