2 pkg. (680 g) frozen Green Giant* frozen Cauliflower & Sweet Potato Riced Veggies
2 cups (500 mL) Green Giant* frozen Summer Sweet Peas
1 tbsp (15 mL) olive oil
396g fresh scallops
250g tiger shrimps, peeled and deveined
½ lb. (454 g) fresh mussels, rinsed *discard any open mussels
1 cooking onion, chopped
4 garlic cloves, minced
½ cup (60 ml) dry white wine
1 cup (250 mL) roasted red pepper, chopped
1 cup (250 mL) canned diced tomatoes
Pinch of saffron
2 cups (500 mL) low sodium chicken stock
2 tbsp (30 mL) smoked paprika
1 tbsp (15mL) paprika
2 tsp (10 mL) dried thyme
2 tbsp (30 mL) tomato paste
2 bay leaves
1 tbsp (15 mL) chopped fresh parsley for serving
In a large skillet over medium heat, add 2 tsp. (10 mL) olive oil and sear scallops each side until golden browned, 1 minute per side. Remove and set aside.
To your skillet add remaining olive oil, shrimps, onion and garlic. Cook until fragrant and shrimps are pink. Deglaze pan with white wine and reduce liquid to half.
Stir Green Giant* frozen Cauliflower & Sweet Potato Riced Veggies, Green Giant* frozen Summer Sweet Peas, red peppers, diced tomatoes, saffron, chicken stock, paprika, thyme, tomato paste and bay leaves. Bring to a gentle boil and simmer on medium low for 10 minutes.
Stir in mussels and reserved scallops. Simmer for 10 minutes, stirring intermittently until mussels open. Garnish with chopped parsley.
Tip: For additional flavour and protein add 225g Spanish spicy chorizo, sliced into ½ inch rounds. Sauté with onions and garlic in step 2.