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Paella

on August 11, 2015

My daughter sent me a palella (pi-a-yah) pan along with the saffron and preferred rice from Spain many years ago, and if you want to make splash of company dinner, few things look more dramatic in the dinner realm than a huge pan of paella.  But you don’t need the paella pan, or rice, to enjoy this simple, easy-to-make, and gosh-darn-it healthy meal.

Here is a link to to authentic paella: http://www.food.com/recipe/authentic-spanish-paella-148172

My quick and easy version is less a recipe and more casual:

Ingredients: Shrimp, scallops, mussels, firm white fish like cod, boneless chicken, saffron, salt & pepper.

I begin by sautéing boneless chicken thighs or breast meat, cut into chunks; simmer until done (in a skillet or other shallow pan). If there is not enough liquid, add some chicken broth, but you don’t want it soupy. Then add the seafood you like, and cook until done. Add a pinch of saffron, salt, pepper to taste. Amounts depend on numbers eating. I use roughly 1 lb assorted seafood, 2 chicken thighs for two big servings. The saffron imparts the beautiful golden color, and subtle flavor.

You can serve with cauluflower saffron rice, or true wild rice.

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2 responses to “Paella

  1. Joan says:

    I was loving it till you said ” Rice” which is a high carb no matter what! We use Quinoa, a no carb Aztec Grain and or eat with Roman Lettuce as little “Boats” to carry the protein!
    If you want to LOSE BODY FAT, no carbs or sugars… Good luck!!!

    • Sugaraholics says:

      I said what my daughter sent to me, but note in the recipe I recommended what I use, cauliflower “rice,” or suggested one could use true wild rice, which is a seed, if calories are not an issue.

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