You are what you eat

Seafood And Stir-fry Paella

A CLASSIC Spanish rice dish with a healthier twist. We used whole grain brown rice, added extra veggies but kept the prawns, calamari, mussels, clams and shrimp. Low glycaemic index, high in Omega 3 and unsaturated fatty acids.

1 tbs olive oil
1 large onion, chopped
1 clove garlic, minced
1 cup whole grain brown rice
1 can chopped tomatoes
2 cups low-sodium vegetable stock
1 tbs hot sauce (eg Tabasco or Sriracha sauce)
2 tsp paprika
1 tsp saffron, optional
500g mixed seafood mix
300g chopped cabbage (red and white cabbage), spinach, carrots or any other veggie of choice
salt and pepper to taste
spring onions, chopped (for garnish)

To a paella pan, add the oil and onion and cook for 2 minutes until the onion is translucent and soft.

Add the garlic and cook for another minute.

Add the uncooked rice and the can of tomatoes to the pan and stir well. Let the rice cook in the sauce from the tomatoes for about 5 minutes.