Quick Paella

• 2 cups canned low-sodium chicken broth, undiluted
• 1/4 teaspoon threads of saffron, crushed
• 2 teaspoons olive oil, divided
• 1/2 pound medium-size fresh shrimp, peeled and deveined
• 1/2 pound sea scallops, cut in half crosswise
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (7-ounce) jar roasted red peppers in water, drained and sliced
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup Arborio rice, uncooked
• 1/8 teaspoon ground red pepper
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 1 cup frozen artichoke hearts, thawed
• 1 cup frozen English peas, thawed

1. Combine broth and saffron in a saucepan. Bring to a boil. Remove from heat; set aside.
2. Place 1 teaspoon oil in a nonstick skillet; place over medium-high heat until hot. Add shrimp; saute 3 minutes or until shrimp turn pink. Remove from skillet, and keep warm. Place remaining 1 teaspoon oil in skillet; place over medium-high heat until hot. Add scallops; saute 2 minutes or until scallops are opaque. Stir in shrimp, salt, black pepper, and roasted pepper. Remove from skillet, set aside, and keep warm.
3. Add onion and garlic to skillet; saute 3 minutes. Stir in broth mixture, rice, ground red pepper, and tomato. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. Stir in artichoke hearts, peas, and seafood mixture; cover and cook 5 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

chicken broth, threads of saffron, olive oil, shrimp, scallops, salt, freshly ground black pepper, red peppers, onion, garlic, arborio rice, ground red pepper, salt, frozen artichoke hearts, peas

Taken from www.myrecipes.com/recipe/quick-paella-0 (may not work)