Ww Seafood Paella

• reduced-sodium chicken broth↗6 cups
• saffron thread, crumbled↗1⁄2 teaspoon
• ground pepper↗1⁄8 teaspoon
• paprika↗1⁄4 teaspoon
• olive oil↗2 tablespoons
• diced green peppers (about 1 large)1 1⁄4 cups
• sliced onion (about 1 small)1 cup
• garlic cloves, minced↗3
• arborio rice or 1 1/2 cups short-grain rice↗1 1⁄2 cups
• lb peeled deveined medium raw shrimp1⁄2 lb
• lb bay scallop↗1⁄2 lb
• diced plum tomatoes (about 4)2 cups
• (11 ounce) can Mexican-style corn↗1

Step-by-step instructions

1. 1

   Combine first 4 ingredients in a medium saucepan.

2. 2

   Bring to a boil, reduce heat, and simmer 10 minutes.

3. 3

   Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.

4. 4

   Add green pepper, onion, and garlic; cook 3 to 5 minutes, stirring constantly, until lightly browned.

5. 5

   Add rice and cook 1 miunute, stirring constantly.

6. 6

   Stir in broth mixture and simmer, uncovered, 20 minutes, stirring occasionally.

7. 7

   Stir in shrimp and remaining ingredients.

8. 8

   Simmer, uncovered, 10 minutes, or until liquid is absorbed.

9. 9

   Remove from heat; cover, and let stand 5 minutes.