Low-fat paella

Ingredients for 3 servings:

• 125 g rice
• 150 g shrimp(s)
• 200 g chicken breast fillet(s)
• 150 g peas, frozen
• 150 g redfish fillet(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 500 ml chicken broth
• 4 tsp olive oil
• 1 tsp sweet paprika powder
• salt and pepper
• chili
• Saffron threads
• turmeric
• 1 lemon(s), organic

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

low fat 30, low calorie

Thaw the peas. Peel and dice the onion and garlic. Cut the chicken breast and redfish into small pieces. Heat a large frying pan. Sear the chicken breast in 1 teaspoon of oil, remove from the oil, and set aside. Sear the shrimp on both sides in 1 teaspoon of oil, remove from the oil, and set aside. Sear the fish pieces in 1 teaspoon of oil, remove from the oil, and set aside. Add the last teaspoon of oil to the pan and add the rice. Stir-fry for 1-2 minutes. Deglaze with the stock. Add the onions and garlic to the rice, season, and simmer for about 15 minutes, stirring occasionally. Add the peas and chicken pieces and simmer for 5 minutes. Carefully stir in the shrimp and fish pieces and let them simmer for a while, turning off the heat. Garnish the finished paella with lemon slices or wedges when serving. According to my calculations, the whole pan has about 1250 kcal and a fat content of 30% = 22.3%. We’re not big eaters, and this recipe is enough for 4 servings.