Name: Spanish Seafood Paella with Saffron Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup Bomba rice; 4 oz Shrimp; 4 whole Mussels; 1 oz Squid rings; 1 tsp Extra virgin olive oil; 0.25 cup Onion; 0.25 cup Red bell pepper; 1 clove Garlic; 0.25 cup Tomato puree; 0.75 cup Seafood stock; 0.13 tsp Saffron threads; 0.25 cup Frozen peas; 0.25 tsp Smoked paprika; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 wedge Lemon

Spanish Seafood Paella with Saffron Rice

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

YOUR SOLIN GENERATED RECIPE

Spanish Seafood Paella with Saffron Rice

Sautéed seafood and aromatic saffron rice simmered in a savory broth with vibrant bell peppers and peas for a classic, golden-hued feast.

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NUTRITION

Protein

42.4g

Fat

8.1g

Carbs

39.2g

SERVINGS

1 serving

INGREDIENTS

0.25 cup Bomba rice

4 oz Shrimp

4 whole Mussels

1 oz Squid rings

1 tsp Extra virgin olive oil

0.25 cup Onion

0.25 cup Red bell pepper

1 clove Garlic

0.25 cup Tomato puree

0.75 cup Seafood stock

0.13 tsp Saffron threads

0.25 cup Frozen peas

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 wedge Lemon

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PREPARATION

1
Heat olive oil in a small paella pan or skillet over medium heat.
2
Sauté onion and bell pepper until softened, about 3 minutes.
3
Stir in garlic, smoked paprika, and tomato puree, cooking for another minute until fragrant.
4
Add the rice and stir to coat in the oil and tomato mixture.
5
Pour in the seafood stock and saffron threads; bring to a simmer and do not stir the rice again.
6
After 10 minutes, nestle the shrimp, mussels, and squid into the rice.
7
Sprinkle peas on top and continue to simmer for 8-10 minutes until the liquid is absorbed and seafood is cooked.
8
Season with sea salt and black pepper, then serve with a fresh lemon wedge.