12
Servings
Prep Time
10 Min
Cook Time
28 Min
  • 4 1/2 cups hot water
  • 1 ½ tablespoons Maggi® Granulated Chicken Flavor Bouillon
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  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups chopped onion
  • 3 cloves garlic, finely chopped
  • 2 cups Arborio rice
  • 2 cups chopped tomatoes
  • 2 teaspoons smoked paprika
  • 3 ounces firm white fish pieces
  • 1 cup frozen peas
  • 3 ounces peeled and deveined large shrimp
  • 3 ounces scallops
  • Chopped fresh parsley
  • Lemon wedges
Step 1
Combine water and bouillon in a large liquid measuring cup; stir to dissolve bouillon. Set aside.
Step 2
Heat oil in large cast iron skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes. Add rice; cook, stirring frequently, for 2 minutes. Add tomatoes and paprika; cook, stirring frequently, for 2 minutes.
Step 3
Add 4 cups of prepared broth; stir. Bring to a boil over medium-high heat. Reduce heat to low. Place fish in rice; cook for 10 minutes.
Step 4
Top with peas. Arrange shrimp and scallops over peas.
Step 5
Cover tightly with lid or foil; cook for 10 to 15 minutes or until shrimp and scallops are cooked through. If not cooked through, add more broth and cook a few minutes longer.
Step 6
Sprinkle with parsley. Serve with lemon wedges.

Nutrition Information

179.90 Kcal

  • cholesterol

    14.67 Milligrams

  • calcium

    21.18 Milligrams

  • protein

    6.80 Grams

  • iron

    0.52 Milligrams

  • potassium

    192.74 Milligrams

  • vitamin_d

    0.27 International unit

  • carbohydrates

    28.75 Grams

  • sugar

    1.99 Grams

  • fiber

    2.01 Grams

  • sodium

    448.87 Milligrams

  • fat

    3.85 Grams

  • saturedfat

    0.59 Grams