I love Paella and the wonderful colours, smells and taste of summer holidays.
Paella aficionados are very particular about the correct recipe and ingredients, but I make my version a little different. It's easy to make and full of healthy flavours, healthy fats, complex carbs and antioxidants.
I have used shrimp, but it can as easily be chicken, fish, or vegan. To increase protein for vegans, you can add tempeh or chickpeas.
3 finely chopped shallots
3 large cloves of garlic
300g Trumpet royal mushrooms (or Oyster or white button)
1 large diced red pepper
1 tin of chopped tomatoes
2 heaped teaspoons of smokey paprika
400g of large fresh uncooked prawns
Large pinch of saffron in 600ml of filtered water
Large handful of fine french beans sliced into small pieces
1 cup of paella rice (for healthier rice see instruction at end)
Large handful of chopped parsley
Seasoning - I've used the delicious 'Seaspoon Seaweed Boost' to add healthy nutrients
A few pinches of pink salt if necessary to taste
Optional: Pinch of chilli
Prepare the saffron in the hot water and set aside. Add olive oil, chopped garlic, shallots, mushrooms and red pepper and paprika to a large, deep pan, stir for a few minutes on a medium to high heat to sweat but not to brown. Slice the raw prawns down the middle but not completely. Clear a space and add them to the mixture and stir in for a few minutes. (If veggie version add the chickpeas here) Add the green beans and the cup of rice and stir constantly for 4-5 minutes on medium heat. Add the saffron water and the tinned tomatoes, bring to the boil for 1 minute stirring constantly then lower the heat to simmer still stirring regularly. if you need to add more fluid you can use some organic stock. Simmer until the rice is cooked but still firm. Remove from heat and add a splash of EV Olive oil and a handful of chopped parsley. Serve.
Options for serving:
Add some large unshelled separately cooked shrimp
Steam some fresh muscles to add
Cook strips of tempeh in chilli and garlic and add to mixture
Healthier rice choice:
Use short grain brown rice - two thirds cook the rice in plenty of water prior to adding, discard waste water this helps reduce the phytic acid and traces of arsenic. Rince the rice and add to the mixture instead of the paella rice.