Spanish Seafood Paella

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

Spanish Seafood Paella

YOUR SOLIN GENERATED RECIPE

Spanish Seafood Paella

Saffron-infused rice simmered with succulent shrimp and mussels in a vibrant tomato base, offering a fragrant and smoky depth of flavor.

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NUTRITION

428kcal
Protein
46.5g
Fat
8.0g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

4 oz Mussels

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

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 paella pan or wide skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper, sautéing until softened and translucent.

  • 3

    Stir in the minced garlic and smoked paprika, cooking for one minute until highly aromatic.

  • 4

    Add the Bomba rice and tomato puree to the pan, stirring to coat every grain of rice in the oil and spices.

  • 5

    Pour in the seafood stock and add the saffron threads, sea salt, and black pepper, then bring the mixture to a gentle simmer.

  • 6

    Arrange the shrimp and scrubbed mussels evenly over the top of the rice.

  • 7

    Reduce the heat to low, cover the pan, and cook for 15 to 18 minutes without stirring, allowing the rice to absorb the liquid and the mussels to open.

  • 8

    Scatter the frozen peas over the top during the final two minutes of cooking to warm through.

  • 9

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

Spanish Seafood Paella

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

Spanish Seafood Paella

YOUR SOLIN GENERATED RECIPE

Spanish Seafood Paella

Saffron-infused rice simmered with succulent shrimp and mussels in a vibrant tomato base, offering a fragrant and smoky depth of flavor.

NUTRITION

428kcal
Protein
46.5g
Fat
8.0g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

4 oz Mussels

0.13 cup Bomba rice

0.25 tbsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Red bell pepper

2 cloves Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

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 paella pan or wide skillet over medium heat.

  • 2

    Add the diced onion and red bell pepper, sautéing until softened and translucent.

  • 3

    Stir in the minced garlic and smoked paprika, cooking for one minute until highly aromatic.

  • 4

    Add the Bomba rice and tomato puree to the pan, stirring to coat every grain of rice in the oil and spices.

  • 5

    Pour in the seafood stock and add the saffron threads, sea salt, and black pepper, then bring the mixture to a gentle simmer.

  • 6

    Arrange the shrimp and scrubbed mussels evenly over the top of the rice.

  • 7

    Reduce the heat to low, cover the pan, and cook for 15 to 18 minutes without stirring, allowing the rice to absorb the liquid and the mussels to open.

  • 8

    Scatter the frozen peas over the top during the final two minutes of cooking to warm through.

  • 9

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