Serves 4, 60 Minutes
2 cup paella rice
1 can (400ml) coconut milk
1 cup water
1⁄2 cup white wine
1 bell pepper, diced
1⁄2 white onion, diced
2 cloves garlic, minced
1⁄2 cup sugar snap peas, quartered
3⁄4 lb deveined shrimp, peeled with tails on
1⁄2 lb mussels
1. In a pan, set to medium-high, sauté onions, garlic, bell peppers and snap peas for 2 minutes. Remove from pan and
add rice to pan.
2. Stir rice continuously for 1 minute, or until lightly golden and toasted. Deglaze pan with white wine.
3. To pan, add sautéed vegetables and shrimp, along with mussels, coconut milk and water. When mixture comes up to a boil, cover, reduce to low heat and simmer 20-25 minutes, or until rice is cooked.
4. Garnish with cilantro, serve and enjoy!