Spanish · Dinner
Seafood and Chicken Saffron Rice (Low-Calorie)
Saffron-infused rice cooked with lean chicken breast, shrimp and mussels, built on a sofrito of onion, garlic, tomato and smoked paprika. Simmered in low-sodium stock rather than an oil-heavy sofrito, this Spanish-style seafood rice keeps the classic paella character while trimming added fat and calories, finished with lemon and parsley.
$7
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
389Calories
45.8gProtein
8.2gFat
42.8gCarbs
4.5gSugar
2.4gFiber
621mgSodium
276mgChol
1.6gSat Fat
890mgPotassium
102mgCalcium
4.4mgIron
5.1mcgVitamin B12
14mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Cut the chicken breast into small pieces, peel and devein the shrimp, scrub the mussels, finely dice the onion, and mince the garlic.
2
Sauté
Heat the olive oil in a wide shallow pan over medium heat and cook the onion and garlic for 3 minutes until softened.
3
Sear
Add the chicken pieces to the pan and cook over medium-high heat for 4 minutes, turning once, until lightly golden.
4
Bloom
Stir the smoked paprika and saffron threads into the pan and cook over medium heat for 30 seconds until fragrant.
5
Deglaze
Pour the white wine into the pan and scrape the base over medium heat for 1 minute until reduced by half.
6
Simmer
Add the crushed tomato, chicken stock and rice, stir once, then simmer uncovered over medium-low heat for 15 minutes.
7
Steam
Nestle the shrimp and mussels into the rice, cover the pan, and steam over low heat for 6 minutes until done.
8
Rest
Remove the pan from heat and let the rice sit covered for 5 minutes to absorb remaining stock.
9
Plate
Spoon the rice onto a plate, scatter the parsley over the top and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, cut into small pieces
- 5.2 oz150g shrimp, peeled and deveined
- 4.2 oz120g mussels
- 2/3 cup130g arborio rice, uncooked
- 1 1/2 cup360ml low-sodium chicken stock
- 1/2 cup120ml canned crushed tomato
- 11 onion
- 4 cloves4 cloves garlic
- a pinch of saffron threads
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp dry white wine
- 2 tsp2 tsp parsley
- 22 lemon wedge
- salt, to taste
