Paella is a rice dish that originally came from Spain. I love how versatile it is by adding whatever seafood you like and subtracting the meat. It also brings the whole family together to enjoy. I recommend having it at lunch time due to the starch and carbohydrates content in the recipe. This gives you more time to burn off that energy (carbohydrates) from the food. You can also remove the chorizo sausage (I would recommend), which can have a lot fat in it. If you can find a lean sausage that would be fine. We put the sausage in the Paella as my BF enjoys meat but I ate around it.
My BF is in the midst of trying the recipe out using Quinoa in place of the rice. He's still fine tuning it so it has that moist texture like the Paella. As you might tell over time here on my blog, I'm not the cook in the family anymore - he's taken over. He's a big meat and carbs guy while I'm a pescaterian who loves fruits and veggies. We are learning to meet half way. Together we are coming up with ways to make a recipe healthier. A learning process we are excited about.
Seafood & Chorizo Sausage Paella
- 1 pound of mixed seafood - chopped in 1 inch chunks. We use scallops, shrimp, snapper and salmon.
- Small touch of fresh parsley - chopped up
- 2 litres of chicken broth (can use veggie)
- olive oil
- 2 cups of arborio rice
- 2 handfuls of frozen peas
- 2 lemons
|Chef Hard at Work|