HG's Yippee Paella

I LOVE paella and got this recipe via email this morning. I like my paella with shrimp only so I will leave out the chicken. I've never used tumeric and don't plan on using it so I will leave that out also. Now a fan of scallops so that will be left out too. Will cut the recipe in half since I am the only one that likes seafood in my house or will try with just chicken.

Putting the YAY in Paella.
We were SO excited to make over this famous dish. Our Yippee Paella is the kind of recipe you can serve at a dinner party without ANYONE suspecting it's low in fat and calories. No party in the near future? Just make it for yourself and a pal. (Leftovers rock!)

Ingredients:
8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/2 tsp. each salt and black pepper, divided
2 cups sliced onions
2 red bell peppers, seeded and chopped
1 tbsp. chopped garlic
2 cups sliced mushrooms
2 cups chopped tomatoes
1 tsp. ground turmeric
1/2 tsp. paprika
1/4 tsp. ground thyme
1 cup uncooked brown rice
3/4 cup fat-free chicken broth
1 1/2 cups frozen green peas
2 bay leaves
8 oz. raw shrimp, peeled, tails removed, deveined
6 oz. raw scallops, cut into bite-sized pieces
6 oz. raw tilapia (or other flaky white fish), cut into bite-sized pieces
1/4 cup chopped fresh parsley
1 tbsp. lemon juice
Optional: lemon wedges, additional salt and black pepper

Directions:
Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes, or until chicken is cooked through. Transfer chicken to a bowl and set aside.

Remove pot from heat, re-spray, and return to medium-high heat. Add onions, bell peppers, and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 tsp. each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

Add rice and mix well. Add broth, peas, and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35 - 40 minutes, until rice is fully cooked.

Add all of the seafood, the cooked chicken, and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

Add lemon juice and stir. Remove from heat and re-cover. Let stand for 10 minutes.

Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

MAKES 6 SERVINGS

Serving Size: 1/6th of recipe (about 1 1/2 cups)
Calories: 319
Fat: 3g
Sodium: 440mg
Carbs: 39.5g
Fiber: 5g
Sugars: 7.5g
Protein: 33.5g

PointsPlus® value 8*