Spanish Seafood Paella with Saffron Rice

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

Spanish Seafood Paella with Saffron Rice

YOUR SOLIN GENERATED RECIPE

Spanish Seafood Paella with Saffron Rice

Sautéed seafood and chicken simmered with saffron-infused rice and vibrant vegetables for a classic Spanish dish that is wonderfully fragrant.

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NUTRITION

508kcal
Protein
48.6g
Fat
11.1g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

0.5 tbsp olive oil

2 oz chicken breast

3 oz shrimp

3 oz mussels

0.25 cup bomba rice

0.5 cup chicken bone broth

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

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PREPARATION

  • 1

    Heat olive oil in a wide skillet or paella pan over medium heat.

  • 2

    Add the diced chicken breast and brown for 3-4 minutes until golden.

  • 3

    Stir in the diced onion, red bell pepper, and minced garlic, sautéing until the vegetables are softened and aromatic.

  • 4

    Add the tomato puree, smoked paprika, saffron threads, sea salt, and black pepper, stirring to combine with the vegetables.

  • 5

    Pour in the bomba rice and stir for 1 minute to ensure every grain is coated in the spice mixture.

  • 6

    Pour in the chicken bone broth and bring the mixture to a gentle simmer.

  • 7

    Reduce the heat to low and allow the rice to cook undisturbed for 10 minutes to help develop the socarrat crust.

  • 8

    Arrange the shrimp and mussels on top of the rice, cover the pan, and cook for another 8-10 minutes until the seafood is opaque and the mussels have opened.

  • 9

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

Spanish Seafood Paella with Saffron Rice

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

Spanish Seafood Paella with Saffron Rice

YOUR SOLIN GENERATED RECIPE

Spanish Seafood Paella with Saffron Rice

Sautéed seafood and chicken simmered with saffron-infused rice and vibrant vegetables for a classic Spanish dish that is wonderfully fragrant.

NUTRITION

508kcal
Protein
48.6g
Fat
11.1g
Carbs
56.6g

SERVINGS

1 serving

INGREDIENTS

0.5 tbsp olive oil

2 oz chicken breast

3 oz shrimp

3 oz mussels

0.25 cup bomba rice

0.5 cup chicken bone broth

0.25 cup onion

0.25 cup red bell pepper

1 clove garlic

0.25 cup tomato puree

0.13 tsp saffron threads

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 wedge lemon

PREPARATION

  • 1

    Heat olive oil in a wide skillet or paella pan over medium heat.

  • 2

    Add the diced chicken breast and brown for 3-4 minutes until golden.

  • 3

    Stir in the diced onion, red bell pepper, and minced garlic, sautéing until the vegetables are softened and aromatic.

  • 4

    Add the tomato puree, smoked paprika, saffron threads, sea salt, and black pepper, stirring to combine with the vegetables.

  • 5

    Pour in the bomba rice and stir for 1 minute to ensure every grain is coated in the spice mixture.

  • 6

    Pour in the chicken bone broth and bring the mixture to a gentle simmer.

  • 7

    Reduce the heat to low and allow the rice to cook undisturbed for 10 minutes to help develop the socarrat crust.

  • 8

    Arrange the shrimp and mussels on top of the rice, cover the pan, and cook for another 8-10 minutes until the seafood is opaque and the mussels have opened.

  • 9

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