This paella is cooked uncovered, so the aroma will fill your kitchen.  It will have you salivating and it’s guilt-free at 227 calories per serving.

6 cups fat-free, less-sodium chicken broth

1 teaspoon freshly ground black pepper

1/2 teaspoon saffron threads

1 tablespoon olive oil

1 cup minced onion

2 garlic cloves, minced

1 1/2 cups Arborio rice (Italian short-grain rice)

1 (14.5-ounce) can stewed tomatoes with onion, celery and bell pepper, undrained

1/2 pound small mussels, scrubbed and debearded

1/2 pound peeled and deveined medium shrimp

1 cup frozen petite green peas

1.  Combine first 3 ingredients in a large saucepan.   Bring to a boil; reduce heat, and simmer 10 minutes.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add onion and garlic; sauté 3 minutes.  Add broth mixture.  Bring to a boil; reduce heat to medium, and simmer 15 minutes.

3.  Add tomatoes, mussels and shrimp; cook 5 minutes or until mussels open, stirring occasionally to break up tomatoes.  Stir in peas; cook 1 minute or until thoroughly heated.  Discard any unopened shells.  Let paella stand 5 minutes.