Seafood Paella with Edamame

I’m one of those people who eats leftovers cold. I’m not sure I would argue that cold leftover pizza is better than fresh-out-of-the-oven pizza, but it’s wayyyyy better than reheated leftover pizza. There are only a couple of leftovers that I ever bother to reheat – French fries are all that come to mind. Honestly, there are some foods I prefer as cold leftovers. Have you ever had cold spaghetti with meat sauce? It’s pretty legit.

I think part of the reason I like cold leftovers is that it feels like you’re not really eating. It’s not like I got out a plate and heated food up, no way! I just had a few bites out of the fridge. No calories in those bites. Definitely not.

Anyway, even though I love cold leftovers as a rule, I certainly never expected that I would like this paella cold. This is a really nice, risotto-like dish that has lots of different flavors and yummy seafood in it, and my husband and I enjoyed it a lot. But then later, I had a couple of bites of the leftovers, and…yup. Pretty good cold.

SEAFOOD PAELLA WITH EDAMAME (adapted from Epicurious)

2 cups low-sodium chicken broth
1/2 tsp saffron threads
1 tbsp olive oil
1/2 cup chopped onion
1 red pepper, diced
1/2 tomato, seeded and diced
1 tbsp minced garlic
1 tsp thyme
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup short-grain rice (such as arborio)
1 cup frozen shelled edamame, thawed
1/2 pound large shrimp, shelled and deveined
1/2 pound sea scallops, halved if large
Chopped cilantro, for garnish

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

Two tips: (1) definitely thaw out your edamame; I was in a rush and didn’t bother, and it didn’t cook all the way. (2) make sure to let it sit for a few minutes once it finishes cooking, as it really does let the flavors meld together. And apparently, so does several hours in the fridge. Yum!


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