Seafood Paella With Edamame - cooking recipe

Ingredients

2 cups low sodium chicken broth
1/2 teaspoon saffron thread
1 tablespoon olive oil
1 cup chopped onion
2/3 cup diced red bell pepper
2/3 cup diced green bell pepper
1/2 cup canned diced tomato, drained
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme (1 tsp if dried)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 cup short-grain rice (such as arborio)
1 cup frozen shelled edamame, thawed
1/2 lb large shrimp, shelled and deveined
1/2 lb sea scallops, halved if large
2 tablespoons chopped fresh cilantro

Preparation

In a small pan, heat broth; turn off heat.
Add saffron; let sit.
In a large nonstick skillet, heat oil over medium heat.
Cook onion and bell peppers, covered, stirring occasionally, 5 minutes.
Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes.
Stir in rice; cook, stirring, 1 minute.
Add broth; bring to a boil.
Reduce heat; simmer, covered, 15 minutes.
Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes.
Let rest 5 minutes.
Garnish with cilantro.