Seafood Paella With Edamame

• 2 cups low sodium chicken broth
• 1/2 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2/3 cup diced red bell pepper
• 2/3 cup diced green bell pepper
• 1/2 cup canned diced tomato, drained
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh thyme (1 tsp if dried)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup short-grain rice (such as arborio)
• 1 cup frozen shelled edamame, thawed
• 1/2 lb large shrimp, shelled and deveined
• 1/2 lb sea scallops, halved if large
• 2 tablespoons chopped fresh cilantro

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

chicken broth, saffron thread, olive oil, onion, red bell pepper, green bell pepper, tomato, garlic, thyme, salt, fresh ground black pepper, shortgrain rice, shrimp, fresh cilantro

Taken from www.food.com/recipe/seafood-paella-with-edamame-480535 (may not work)