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.
