Recipe Details:This seafood paella is a delicious dish of traditional Spanish cuisine. It’s a perfect diabetes-friendly dish for a family dinner and for having some guests over as well. You can easily adjust the proportions to make sure that everyone at the table is full and delighted!
- Calasparra rice – 0.5 cup
- Large scallops (cut in halves horizontally) - 6
- Mussels – 12
- Shrimp (peeled and deveined) – 10 Oz
- Frozen peas – ¾ cup
- Fish stock (salt-free) – 1 cup
- White wine – 0.5 cup
- Water – 2 cups
- Red bell pepper – 1
- Large onion (diced) – 1
- Garlic (minced) – 3 cloves
- Saffron – 1/3 tsp.
- Olive oil – 1 tbsp.
- Salt – ¼ tsp.
Recipe Directions:Step 1
Broil the red bell pepper on the top rack of your oven until it’s blackened on all sides (can take you about 20 minutes). For that, turn the pepper around approximately every 5 minutes while broiling.
Place the blackened pepper in a paper bag, fold the top over and set aside.
Warm a large skillet over medium-high heat, add onion and garlic and sauté for about 4 minutes, stirring frequently.
Add the rice, water, white wine, saffron, and salt to the skillet with onion and garlic and simmer over medium-high heat for about 10 minutes, stirring occasionally.
Add the mussels the skillet and keep cooking until the mussels are just opened.
Remove the mussels from the skillet and set them aside.
Add the shrimp and the peas and cook until the shrimp get pink and cooked through (can take about 4 minutes).
Place the scallops on top of the rice. Do not stir! After about 5 minutes, turn the scallops over and place the mussels back in the skillet. Then cook for 3 more minutes.
Add the strips of the broiled red bell pepper, serve and enjoy!
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