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Seafood Paella with Crab and Sugar Snap Peas

Serves 6
Time 35 min
Paella is a wonderful rice dish for entertaining. Here we've added fresh sugar snap peas to go with the melange of seafood flavors. If you're not partial to one of the seafood ingredients, simply substitute more of your favorite instead.
Special Diets:
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 12 cloves garlic, chopped
  • 1 red onion, coarsely chopped
  • 1 1/2 cup Texmati or basmati rice, rinsed once
  • 4 cups low-sodium chicken or vegetable broth, divided
  • 2 cups dry white wine, divided
  • 1/4 teaspoon saffron threads
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 pound peeled and deveined shrimp
  • 1/2 pound sea scallops, halved
  • 12 mussels, scrubbed and debearded
  • 1 pound king crab, cut into 3-inch pieces (optional)
  • 2 cups sugar snap peas, cut into bite-size pieces
  • 1/4 cup chopped roasted yellow peppers
  • 1/4 cup chopped roasted tomatoes
  • 1/2 lemon
  • 1/2 cup chopped fresh flat-leaf parsley
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Method

In a paella pan or large skillet, heat oil over medium heat and cook garlic until soft, about 3 minutes.

Add onion and cook for 3 minutes.

Add rice and cook, stirring frequently, for about 4 minutes, or until rice becomes translucent.

Add 3 cups of the broth, 1 cup of the wine, saffron, paprika, marjoram, red pepper flakes and salt.

Cover and reduce heat to a simmer.

Cook 15 minutes. Check occasionally, keeping moist with more broth, if needed.

Add all shrimp, scallops, mussels, crab, peas, yellow peppers, tomatoes and the remaining broth and wine.

Cover and cook 5 minutes, or until mussels are open and completely cooked.

Squeeze lemon over entire dish and sprinkle with parsley. Serve straight from the pan.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 tablespoons extra-virgin olive oil
  • 12 cloves garlic, chopped
  • 1 red onion, coarsely chopped
  • 1 1/2 cup Texmati or basmati rice, rinsed once
  • 4 cups low-sodium chicken or vegetable broth, divided
  • 2 cups dry white wine, divided
  • 1/4 teaspoon saffron threads
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 pound peeled and deveined shrimp
  • 1/2 pound sea scallops, halved
  • 12 mussels, scrubbed and debearded
  • 1 pound king crab, cut into 3-inch pieces (optional)
  • 2 cups sugar snap peas, cut into bite-size pieces
  • 1/4 cup chopped roasted yellow peppers
  • 1/4 cup chopped roasted tomatoes
  • 1/2 lemon
  • 1/2 cup chopped fresh flat-leaf parsley
Shop with Prime

Exclusively for Prime members in select ZIP codes.