SEAFOOD PAELLA

- 3 Tbsp. (54 mL) olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 red pepper, finely diced
- 1 cup (250 mL) cut green beans
- 4 tomatos, peeled, seeded and diced
- 6 Tbsp. (90 mL) white wine
- 2 1/2 cups (625 mL) chicken broth
- 1 1/4 cup (310 mL) long grain rice
- 1 pinch saffron or turmeric
- 1 bag (1 lb.) Irresistible seafood mix, thawed
- 3/4 cup (180 mL) frozen green peas
- 8-12 unpeeled fresh shrimps
- 1 lb. (450 g) fresh mussels, washed
- Salt and pepper to taste
- Chopped fresh parsley to taste
- 6 lemon wedges

In a large pot, heat oil and sauté onion and garlic for 1 minute. Add pepper and

beans and cook for 2 minutes.

Stir in tomatoes and wine and simmer for 1 minutes.

Add chicken broth and bring to a boil.

Add rice and saffron. Bring back to a boil and cook over medium heat for 15 minutes. Stir in seafood mix and green peas. Cover and cook for 4-5 minutes Season to taste.

Top with mussels and shrimps, cover and steam until mussels open (about 3-4 minutes).

Add liquid as needed. Sprinkle with fresh parsley and serve with lemon wedges.

Gives 4 portions.