Smoky Saffron Seafood Paella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Saffron Seafood Paella

YOUR SOLIN GENERATED RECIPE

Smoky Saffron Seafood Paella

Saffron-infused rice simmered with tender chicken and succulent shrimp, featuring a vibrant medley of crisp bell peppers and aromatic smoked paprika.

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NUTRITION

610kcal
Protein
63.0g
Fat
12.4g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

4 oz shrimp

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.75 cup chicken bone broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

1 tbsp fresh parsley

1 wedge lemon

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PREPARATION

  • 1

    Heat the extra virgin olive oil in a wide skillet over medium-high heat.

  • 2

    Add the diced chicken breast and sear for 3-4 minutes until golden brown on all sides.

  • 3

    Add the diced onion, red bell pepper, and minced garlic to the skillet, sautéing until the vegetables are tender and fragrant.

  • 4

    Stir in the bomba rice and smoked paprika, toasting the grains for about 1 minute.

  • 5

    Pour in the tomato puree and the chicken bone broth mixed with saffron threads.

  • 6

    Season with sea salt and black pepper, then bring the mixture to a gentle boil.

  • 7

    Reduce the heat to low and simmer uncovered for 15 minutes without stirring to allow the rice to absorb the liquid.

  • 8

    Arrange the shrimp and frozen peas over the top of the rice, cover the pan, and cook for an additional 5 minutes until the shrimp are pink and opaque.

  • 9

    Garnish the paella with fresh chopped parsley and serve immediately with a fresh lemon wedge.

Smoky Saffron Seafood Paella

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smoky Saffron Seafood Paella

YOUR SOLIN GENERATED RECIPE

Smoky Saffron Seafood Paella

Saffron-infused rice simmered with tender chicken and succulent shrimp, featuring a vibrant medley of crisp bell peppers and aromatic smoked paprika.

NUTRITION

610kcal
Protein
63.0g
Fat
12.4g
Carbs
57.6g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken breast

4 oz shrimp

0.25 cup bomba rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.75 cup chicken bone broth

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup frozen peas

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

  • 1

    Heat the extra virgin olive oil in a wide skillet over medium-high heat.

  • 2

    Add the diced chicken breast and sear for 3-4 minutes until golden brown on all sides.

  • 3

    Add the diced onion, red bell pepper, and minced garlic to the skillet, sautéing until the vegetables are tender and fragrant.

  • 4

    Stir in the bomba rice and smoked paprika, toasting the grains for about 1 minute.

  • 5

    Pour in the tomato puree and the chicken bone broth mixed with saffron threads.

  • 6

    Season with sea salt and black pepper, then bring the mixture to a gentle boil.

  • 7

    Reduce the heat to low and simmer uncovered for 15 minutes without stirring to allow the rice to absorb the liquid.

  • 8

    Arrange the shrimp and frozen peas over the top of the rice, cover the pan, and cook for an additional 5 minutes until the shrimp are pink and opaque.

  • 9

    Garnish the paella with fresh chopped parsley and serve immediately with a fresh lemon wedge.