Ingredients for Seafood Paella with Edamame

• 475ml low-sodium chicken broth

• 1/2 teaspoons saffron threads

• 1 tablespoon olive oil

• 240ml chopped onion

• 110g diced red pepper

• 100g diced green pepper

• 80g canned diced tomatoes, drained

• 1 tablespoon chopped garlic

• 1 tablespoon chopped fresh thyme or 1 teaspoon dried

• 1 teaspoon salt

• 1/2 teaspoons freshly ground black pepper

• 190g short-grain rice (such as arborio)

• 240ml frozen shelled edamame, thawed

• 230g large prawns, shelled and deveined

• 230g sea scallops, halved if large

• 2 tablespoons chopped fresh coriander

In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, prawns and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.