Spanish Shellfish

• 1/4 cup dry sherry
• 1/8 teaspoon saffron threads, crushed
• Vegetable cooking spray
• 3/4 cup julienne-cut red bell pepper
• 1/2 cup chopped onion
• 1/4 cup diced low-sodium 96%-fat-free ham
• 2 garlic cloves, minced
• 1/3 cup canned crushed tomatoes
• 1 tablespoon chopped almonds, toasted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 small fresh clams (about 10 ounces), scrubbed
• 12 fresh mussels (about 1/2 pound), scrubbed and debearded
• 12 medium shrimp (about 1/4 pound), peeled and deveined
• 1 tablespoon chopped fresh parsley

1. Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and saute 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.

sherry, saffron threads, vegetable cooking spray, juliennecut red bell pepper, onion, ham, garlic, tomatoes, almonds, salt, pepper, fresh clams, mussels, shrimp, parsley

Taken from www.myrecipes.com/recipe/spanish-shellfish (may not work)