Quick Paella

• 1 tablespoon olive oil
• 6 ounces Spanish chorizo, thinly sliced
• 2 (3.5-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)
• 3/8 teaspoon salt
• 1/2 teaspoon hot smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups water
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 1/2 cups frozen shelled edamame
• 2 dozen mussels, scrubbed and debearded

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; saute 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; saute 1 minute, stirring frequently. Stir in salt, paprika, and pepper; saute 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.
2. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.
3. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rose (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider

olive oil, spanish chorizo, boil, salt, paprika, freshly ground black pepper, water, salt, edamame, mussels

Taken from www.myrecipes.com/recipe/quick-paella-2 (may not work)