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Seafood Paella with Edamame

['2 cups low-sodium chicken broth', '1/2 teaspoon saffron threads', '1 tablespoon olive oil', '1 cup chopped onion', '2/3 cup diced red bell pepper', '2/3 cup diced green bell pepper', '1/2 cup canned diced tomatoes, drained', '1 tablespoon chopped garlic', '1 tablespoon chopped fresh thyme or 1 teaspoon dried', '1 teaspoon salt', '1/2 teaspoon 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', '2 tablespoons chopped fresh cilantro']

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

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