A Healthy Paella Recipe For Bodybuilders High in Carbs and Protein
Over the weekend, I had a hankering for paella, but of course, I am always looking for ways to create new recipe that will still allow me to hit my macros. I thought back to the way that friends and family have created various paella dishes and did a little shopping to gather the ingredients.
I got my complex carbs from a usual source – brown rice. Cooked properly, brown rice is anything but plain and bland. For my healthy paella recipe, I chose to cook my brown rice in low sodium chicken broth to give it extra flavor.
I opted to not include chorizo even though I do enjoy it very much. I instead got my heat through crushed red pepper and left the fat off of the plate. My proteins included boneless chicken breast, shrimp and mussels. To top off the dish, I also included peas and onions.
Brown Rice (4 cups)
Boneless Chicken Breast (2 large boneless breasts)
Mussels (1 bag)
Shrimp (1 lb.)
Peas (2 cups)
Sweet Vidalia Onion (1 large)
Chicken Broth (2 cups)
Extra Virgin Olive Oil (2 tbsp.)
Garlic (2 cloves minced)
Salt and Pepper (to taste)
Crushed Red Pepper (to taste)
Fresh Parsley (to taste)
Mix the brown rice and chicken broth in a pot. Bring to a boil. Cover and simmer for 40 minutes.
Warm up the extra virgin olive oil over medium heat and add the garlic and onions until they brown.
Clean and trim the boneless chicken breast. Cut into small cubes.
Add chicken to heated oil, add salt and pepper to taste, and cook until done (around 12-15 minutes).
Remove from heat, cover, and set aside.
Clean pan and heat oil on high.
Clean mussels thoroughly under cold water scrubbing each individual mussel.
Place mussels in pan and cover to steam. Cook until mussels open (5-7 minutes). Discard unopened mussels.
Clean pan and heat oil on medium high.
Clean shrimp, add salt and pepper to taste, and cover to steam shrimp (5-7 minutes).
When the rice has 10 minutes left to cook, add peas to the brown rice and stir. Recover pot.
When everything is cooked, place all items into a large, deep bowl, and stir together with crushed red pepper.
Cover with fresh parsley to taste.