At last the semester is over and Winter break has begun! I ended the semester with a 3.88 GPA, so I was pretty pumped. It was by far the toughest semester I have witnessed yet, and I’d like to keep it that way, but we will see…
Anyways, I have been dying to start cooking real food again! Eating from the college cafeteria has its perks because I don’t have to cook anything, but it also means that I don’t get to cook anything, and that makes me sad.
SO now that I am home for the next three weeks, I have basically set up camp in the kitchen. Yesterday, I ran out of clean measuring spoons, so I decided that I had done enough baking that day…
I found this recipe for paella in a Self magazine a couple years ago and I have been putting off trying it because I have this thing about touching raw seafood. I have no problems with land-dwelling animals, but for some reason seafood freaks me out. Maybe its the smell that bugs me, I don’t know. But I really do love seafood, and so I decided that it was time for me to get over my little self and just cook me some shrimp! 🙂
I like recipes from Self because they focus on your health in most of their dishes. This one focuses on lean proteins from fish (which has hardly any fat) and edamame (soy beans), which is a complete plant protein. This comforting meal will fill you up and it only costs you 365 calories and 6g of fat per serving while providing 50g of carbs, 4g of fiber, and 27g of protein! BOOM!
Also, since it is Christmas, we encounter that daunting tray of cookies and fatty foods all too often, and I really try to focus on eating light and super healthy when I am at home. If I do this, then I don’t feel like I am overdoing it when I go out and indulge. This meal is healthy and light, so it meets all of those standards as well.
This recipe calls for saffron, which I understand is pretty vital to this recipe, but I didn’t have any. It is also quite expensive and I didn’t feel like I would use it often enough to make it worth it. It still tastes amazing without it, but I’m sure it would be more authentic when it is included in the dish.
- 2c. chicken broth
- 1/2 tsp saffron threads
- 1 T. olive oil
- 1 onion, chopped
- 2/3 c. red bell pepper, diced
- 2/3 c. green bell pepper, diced
- 1/2 c. canned, diced tomatoes, drained
- 1 T. chopped garlic
- 1 T. chopped fresh thyme or 1 tsp. dried
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 c. short grain rice ( like Arborio)
- 1 c. frozen shelled edamame, thawed out
- 1/2 lb. shrimp, shelled and deveined
- 1/2 lb. scallops, bite size pieces
- 2 T. cilantro for garnish
- In a small sauce pan, heat the broth; turn off the heat and add the saffron; let it sit.
- In a large skillet, heat oil and cook onion and peppers over medium heat until soft, 5 min.
- Next, add the tomatoes, garlic, thyme, salt and pepper. Cook this until the liquid is almost reduced, about 3 min.
- Stir in the rice, cooking about 1 min. Then add the broth and bring the whole thing to a boil. Reduce the heat to a simmer and let it go for 15 min. covered. The rice will absorb all of the broth and become soft.
- Add the edamame and thawed seafood, and let it cook until the seafood is cooked, about 10 minutes. **The shrimp that I used was precooked and had the tails still attached. The scallops that I used WERE NOT pre-cooked, so they needed that extra time!**
- Let the dish rest for 5 min, garnish with cilantro. Serves 4 🙂
Fresh seafood mixed with rice, veggies and edamame
MMMM this stuff is good! My whole family loved it. My mama and I added a dash of red pepper flake to give it a kick and I highly recommend that addition! I will definitely make this dish again(maybe with saffron next time?) and will enjoy it with no guilt attached 🙂
Are there any light and healthy dishes that you enjoy often? Please share!