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.
5tablespoons olive oil
1large onion finely chopped
2cloves garlic finely chopped
2 tomatoes finely chopped
2 red bell peppers seeded, deveined and cut into thin slices
sea salt to taste
2tablespoons saffron threads
6small squid bodies thinly sliced into rings and tentacles whole
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.
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.
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.
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.
Serve the paella, and arrange the mussels on top of the paella.