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Taste and joy are the main characters of this amazing paella! Here we prepare this recipe with brown rice, that helps avoid dangerous blood sugar spikes, a lot of vegetables and mollusks, a source of proteins, mineral salts and omega 3 fatty acids, precious for the heart. Finally, the saffron that, in addition to making the dish so colorful and scented, brings also powerful antioxidants and helps keep at bay blood sugar and cholesterol.


250 grams of brown rice
Pinch of saffron, powdered
500 grams of mussels
250 grams of shrimps
2 squids
1 onion
1 clove of garlic
4 tomatoes
1 green pepper
50 grams of canned peas
3 tablespoons of black olives
1/2 glass of white wine
1 liter of vegetable broth
Extra virgin olive oil
Sea salt
Cook the rice in slightly salt water in accordance with the timing reported on the package. Drain the rice at about halfway through cooking and keep it apart. Rinse the mussels, cut the squids into rings, rinse and devein the shrimps. In a frying pan pour a little olive oil and the white wine, add the mussels and cook until the shells are open. Add the squids and the shrimps, stir and cook for 5 minutes.
Slice the onion, chop up the garlic, rinse the tomatoes and cut them into pieces, rinse the pepper and remove the white part and the seeds, cut it into strips. Add the vegetables to the pan with the mollusks, pour half a liter of broth and cook for ten minutes, stir from time to time, add a little salt and pepper. Add the rice and the rest of the broth and keep on cooking until the rice will be ready. In the last minute add the peas. Finally, remove from heat, dilute the saffron in a ladle of broth and pour on the paella. Stir, decorate with black olives and serve.
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