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This seafood paella is a great one to have in the repertoire. It is easy to make and uses black rice which has anti-inflammatory properties. The seafood is a nice alternative protein that is rice in Iodine. You can buy a packet of mixed seafood from the fish section of the supermarket, it's not too expensive.

Serves 2:

  • 150g Black Risotto Rice

  • 2 tbsp olive oil

  • 1/2 onion, finely chopped

  • 2 clove/s garlic, finely chopped

  • 2 tsp paprika

  • 1 red pepper, deseeded and diced

  • 1 can chopped tomatoes

  • 600ml Vegetable Stock (I use Bouillon - Vegan)

  • 400g Cooked Seafood

  • 1 large handful of parsley, chopped

  • Himalayan Salt

Heat the oil in a large frying pan, add the onion and soften for 5 minutes over a medium heat. Stir in the garlic, paprika and pepper and cook 4-5 minutes more, stirring occasionally. Mix in the chopped tomatoes

Stir in the rice, then pour in the stock. Bring to a simmer and cook uncovered, for 25-30 minutes, stirring occasionally until the rice is almost tender. Add a little more stock or water if needed.

Add the seafood and cover with a lid. Simmer for 5 minutes, turning the seafood until hot and the rice is tender. Scatter with parsley and serve.

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