Makes 4 servings
1. Place tomatoes into small bowl; add boiling water to cover. Let stand 20 minutes, until softened; drain, discarding liquid. Chop tomatoes; set aside.
2. In large pot or Dutch oven, heat oil; add onions, bell pepper and garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until onion is softened. Add rice; cook, stirring constantly, 2 minutes.
3. Stir broth, saffron, salt and ground red pepper into onion mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 10 minutes, until most of the liquid is absorbed. Stir in shrimp, turbot, clams, peas, artichoke hearts, sausage and chopped tomatoes; cook, covered, 10 minutes, until shrimp turn pink, turbot flakes easily when tested with fork and clams open. Discard any unopened clams.
Serving (2 cups) provides:
1 Fat, 2 1/4 Vegetables, 2 1/4 Proteins, 2 Breads, 15 Optional Calories.
489 Calories, 15 g Total Fat, 3 g Saturated Fat, 139 mg Cholesterol, 469 mg Sodium, 55 g Total Carbohydrate, 6 g Dietary Fiber, 35 g Protein, 117 mg Calcium.
Weight Watchers New 365 Day Menu Cookbook
Weight Watchers Light and Tasty Deluxe CD-ROM
Copyright © 1997 The Learning Company, Inc.
Recipes copyright © Weight Watchers International, Inc., owner of the registered trademark.
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Recipes & photos reprinted by permission.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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Modified August 2007
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