Coastal Spanish Paella



  • 1 package Spanish rice mix (6-1/2
  • ounces)
  • 1 can tomatoes (14-1/2 ounces)
  • 2 T. olive oil
  • 4 c. thinly wedged yellow onion
  • 1 green bell pepper, sliced
  • 6 oz. cooked, shelled shrimp
  • 8 cloves garlic, minced
  • 2 c. frozen peas
  • 2 T. lemon juice
  • 1 tomato, cut into wedges
  • 16 in-shell mussels, optional
  • 16 in-shell clams, optional


In large saucepan, prepare rice mix with tomatoes as package directs, but omit the 2 tablespoons margarine and use 1 tablespoon olive oil to brown rice mixture. Saute onion and pepper in 1 tablespoon olive oil until tender. Add shrimp and garlic. Saute 3 minutes longer over medium heat. Add peas and lemon juice to rice. Cook just until peas are hot. Serve topped with tomato wedges and optional shellfish below if desired.

Optional: Place 4 each in-shell mussels and clams with 1/2 cup water in saucepan. Cover, bring to boil. Cook 5 minutes or until shells open. Makes 4 servings.

Additional Information

Category: Entree
Recipe Source: Manufacturers Pizza
Submitted By: National Onion Association