Healthy Seafood Paella

User Rating
Votes: 1
Rating: 5
Rate this recipe!
| Rate Recipe
Prep Time: minutes
Cook Time: hour
Yields: people


  • 5 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tomatoes finely chopped
  • 2 red bell peppers seeded, deveined and cut into thin slices
  • sea salt to taste
  • 2 teaspoons paprika
  • 2 tablespoons saffron threads
  • 6 small squid bodies thinly sliced into rings and tentacles whole
  • 2 cups brown rice
  • 1 cup wild rice
  • 4 cups low sodium vegetable broth or chicken broth
  • 1 cup dry white wine
  • 1 cup green peas
  • 1 can artichoke hearts cut into 4 pieces
  • 12 jumbo shrimp in their shells
  • 16 mussels scrubbed and debearded
  • 3 teaspoons cayenne pepper
This is a great recipe to share with friends or that special someone in your life!

This one-skillet healthy seafood paella is just as delicious as your traditional paella, but has significantly less olive oil and uses a few different ingredients.

I switched up the traditional recipe by using a combination of brown rice and wild rice. The brown rice is rich in proteins, thiamine, calcium, magnesium, fiber, and potassium, and the wild rice is high in fiber content, which keeps the digestion smooth and helps lower cholesterol, amongst other health benefits. It also gives the dish a nice crunch.


  1. Bring a medium skillet to medium heat, add the olive oil and fry the onion until soft, stirring often. Stir in the garlic for one minute. Add the tomatoes, sliced bell peppers, sea salt to taste, paprika, and saffron. Stir well and cook until the tomatoes are reduced and the oil is sizzling. Add the squid and cook, stirring, for a minute. Add the rices and stir well until all the grains are coated.
  2. Pour the broth and wine over the rice, cover and bring to a boil. Once boiling, turn heat to low and uncover. Cook the rice covered over low heat for 30 minutes. If the rice seems dry, add ½ cup hot stock.
  3. Add the shrimp on top, after ten minutes, flip the shrimp on the other side. The shrimp should be pink.Then, add the peas and artichoke hearts. Add the cayenne pepper on top. Turn off the heat and cover.
  4. In a casserole with a roasting rack, steam the mussels with a finger of water, covered. As soon as the mussels open, they are cooked. Discard mussels that did not open.
  5. Serve the paella, and arrange the mussels on top of the paella.

Rate this recipe

Votes: 1
Rating: 5
Rate this recipe!
Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

Follow along for more great tips