Ola Sporty Senoritas, we are feeling a little festive today and have this traditional & oh so tasty Seafood Paella recipe to share. Not to be biased but this is one of our favourite recipes to date (big call we know), but this delightful dish covers all bases. It is nourishing, ultra colourful & bursting with flavour! In case you were wondering, Paella is an iconic rice dish from Spain and traditionally comes in three variations.
- Traditional Paella Valenciana – Containing rabbit, chicken and snails, as well as beans and artichokes.
- Paella de Marisco – Also known as paella mixta because it contains seafood and chicken, this is probably the most popular version – and the one we have created!
- Paella Vegetariana – Vegetarians can embrace Paella too. This version is for you. It contains white beans, artichokes, eggplant and peppers.
This recipe makes for a delicious dinner, especially in the cooler months. Because it is packed with protein, it keeps you feeling satisfied and you have the option to keep the rice, or go along without it. We like to add our brown rice to the dish for lunch time to give as ample energy to go about our active day.
Will you check out the vibrancy bursting out of this pan? Our mouth is watering, we want some now!
Ola Seafood Paella Recipe…Our Fave Dish To Date!
Total Time: 40 minutes
Servings: Serves 2-4
- 1 onion
- 3 cloves garlic
- 1 tbsp coconut oil
- 1 red capsicum, diced
- 2 chorizo sausages, casing removed and sliced
- 1 chicken breast, chopped into cubes
- 1/2 cup white wine or 2 tbsp white wine vinegar
- 1 tsp thyme
- 1 tsp smoked paprika
- salt and pepper to taste
- 2 tomatoes chopped
- 1/4 cup tomato paste
- 500ml stock or water warmed
- 1 tbsp coconut aminos (or if not worried about sticking to paleo-tamari)
- 12 green prawns, peeled and deveined
- 200g scallops
- 100g green beans, ends removed
- 1/2 cup parsley leaves
- 1 cup spinach
- lemon wedges to garnish
- Saute onions in a medium hot pan with coconut oil until soft
- Add prepared capsicum, chorizo, garlic, tomato paste and chicken breasts and saute until the chicken has been cooked on all sides, stirring regularly
- Add the white wine or vinegar, thyme, paparika and salt and pepper. Stir continuously until the white wine/vinegar has reduced almost completely.
- Then add the chopped tomatoes, stirring continuously for a minute or so or until it becomes fragrant
- Add the warm stock or water, the coconut aminos or tamari, the green beans and the seafood. Place the lid on and let simmer for a few minutes.
- When the stock has reduced by about half and the seafood is cooked, take it off the heat and stir through the spinach and parsley.
- Serve with lemon wedges.