Easy Coastal Paella

Ingredients

Servings: 4 | Prep Time: 30 minutes

12 fresh mussels

Olive oil-flavored vegetable cooking spray

2 tsp olive oil

1 cup chopped onion

1 cup chopped leeks

2/3 cup chopped celery

1 tbsp minced garlic

1 tsp threads of saffron

2 cups peeled, seeded and chopped tomato

1/2 cup dry white wine

1/2 up canned low-sodium chicken broth, undiluted

2 (4-ounce) red snapper fillets, skinned and cut into bite-size pieces

1 (4-ounce) monkfish fillet, cut into bite-size pieces

2 cups cooked long-grain rice (cooked without salt or fat)

1 tbsp plus 1 tsp chopped fresh parsley

Calories 283

Carbohydrate 38.2g

Fat 4.7g

Sodium 128mg

Scrub mussels with a brush, removing beards. Discard opened, cracked or heavy mussels (they're filled with sand).
Coat a large non-stick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; sauté 3 minutes or until vegetables are tender.
Add tomato, wine and chicken broth; cook, uncovered, 10 minutes, stirring occasionally. Add fish and mussels to tomato mixture; cover and cook 5 minutes or until mussels are open and fish flakes easily when tested with a fork.
Place 1/2 cup rice in each individual serving bowl; spoon 1 cup fish mixture over each serving. Sprinkle with parsley.

Fun Facts / Cooking Tips
	Leek is a vegetable that has mild onion-like taste. It belongs to the Alliaceae family, together with onion and garlic.

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