Paella is a Spanish dish traditionally made with meat, seafood, and a special paella rice. My version is bit more simple and nutritious without sacrificing any flavor. Have fun with the flexibility of this delicious one-pot dish and add in whatever vegetables you have on hand.
Makes 4 Servings
1/2 teaspoon saffron threads
3 tablespoons hot water
3 tablespoon extra virgin olive oil
1 red or white onion, diced
4 garlic cloves, minced
1 hot chili pepper, de-seeded and minced
1 red bell pepper, de-seeded and sliced
2 medium ears of corn, kernels removed
1 cup brown rice (not instant)
2.5 cups vegetable broth or water
2 tomatoes, chopped
1/4 teaspoon each: sea salt and ground pepper
1/2 teaspoon sweet paprika
250 g (about 2 cups) fresh green beans
Put the saffron and water in a bowl and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until softened. Add the garlic and hot chili pepper and cook, stirring frequently for 2-3 minutes. Add the bell pepper and corn kernels, stirring occasionally for 5 minutes.
Add the rice and stir until the grains are well coated in oil and vegetables, about 1 minute. Stir in the stock, tomatoes, saffron with water, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer, shaking the skillet frequently and stirring occasionally, for 15 minutes.
Stir in green beans. Continue to shake the skillet frequently and stir occasionally for an additional 25-30 minutes, until rice is fluffy and green beans are cooked.
Nutrition facts per serving: 348 calories, 12 g total fat, 1.8 g saturated fat, 135 mg sodium, 55 g total carbohydrates, 6 g fiber, 7 g protein
BALANCE IT OUT: Paella is a one-pot meal that stands pretty well balanced on its own. However, I prefer mine with a side salad for a touch of more green.