Seafood paella
400 cals, 30p, 44c, 10f (per meal)
1 tsp (3g)
1 tsp (2g)
1 1/2 tbsp (23mL)
1 cup cherry tomatoes (149g)
1 medium (2-1/2" dia) (110g)
3 clove(s) (9g)
2 1/2 cup(s) (mL)
3/4 cup (139g)
1 lbs (454g)
1
In a large pot with a lid, heat oil over medium heat. Add the onion and saute until the onion is soft and golden.
2
Stir in the cherry tomatoes and diced garlic. Cook for a couple of minutes until garlic is fragrant and tomatoes have softened.
3
Add in the paprika, turmeric, uncooked rice, and a pinch of salt/pepper. Stir and toast spices, about 1 minute.
4
Pour the broth in, stir, and once simmering, lower the heat and cover with a lid. Simmer untouched for about 15 minutes until most of the broth is absorbed and the rice is nearly done.
5
Add the frozen seafood to the top of the rice, cover the pot again, and cook for 7-10 minutes, until the seafood is cooked through. Serve.