Ingredients
For Paella:
Fresh:
1 lb wild-caught shrimp, peeled and deveined
12 oz pasture-raised pork or beef sausage, sliced into ½-inch rounds
1 red bell pepper, diced
1 cup cherry tomatoes, quartered
1 small yellow onion, diced
4 cloves garlic, minced
2 cups green beans, trimmed and halved
Juice of ½ lemon
1 (14 oz) can fire-roasted diced tomatoes
1¾ cups bone broth
2 tablespoons fresh basil, chopped
Staple:
1 cup organic white or basmati rice (rinsed)
1 tablespoon extra virgin olive oil
¼ teaspoon saffron threads, soaked in 2 tablespoons warm water (Not available on Whole Foods; Linked in items below/shop)
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon sea salt (to taste; using Redmond Real Salt)
½ teaspoon freshly ground black pepper
For the Lemon-Basil Aioli:
Fresh:
Juice and zest of ½ lemon
1 tablespoon chopped fresh basil
Staple:
3 tablespoons avocado oil mayo
Pinch of sea salt
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeBloom the Saffron + Sauté the Aromatics (5 minutes):
1. In a small bowl, soak saffron threads in 2 tablespoons warm water; set aside.
2. Heat olive oil in a large, deep skillet over medium heat.
3. Add diced onion and sauté for 3 minutes until softened.
4. Stir in garlic, paprika, turmeric, garlic powder, salt, and pepper. Cook 30 seconds until fragrant.
Brown the Sausage (3–4 minutes):
5. Add sausage slices to the skillet. Sauté 3–4minutes until lightly browned.
Add Rice & Broth (15 minutes):
6. Stir in rinsed rice, saffron with soaking water, and bone broth.
7. Bring to a boil, then reduce heat to low. Cover and simmer without stirring for 15 minutes.
Make the Lemon-Basil Aioli (5 minutes):
8. In a small bowl, whisk together mayo, lemon zest, lemon juice, basil, and sea salt.
9. Chill until ready to serve.
Add Veggies & Tomatoes (8 minutes):
10. Uncover the skillet and evenly scatter bell pepper, green beans, cherry tomatoes, and canned fire-roasted tomatoes over the rice.
11. Cover again and cook for 8 minutes, until rice is tender and veggies are softened.
Add Shrimp & Finish (4 minutes):
12. Uncover and gently nestle shrimp into the pan.
13. Cover and simmer 2–4 minutes, until shrimp are opaque and cooked through.
14. Turn off heat, squeeze lemon juice over the top, and sprinkle with fresh basil.
Serve:
15. Scoop into bowls and serve warm with a generous dollop of lemon-basil aioli on the side—or right on top for creamy contrast!
Total Macros:
Calories: 475
Protein: 29g
Carbohydrates: 35g
Fat: 22g
Nutrition Facts:
Shrimp = Brain Fuel 🧠 + Fat Burner 🔥
Shrimp are low in calories but packed with protein and astaxanthin—an antioxidant that may protect brain cells and fight inflammation. Bonus: they’re rich in selenium, which supports thyroid health and metabolism.
Saffron = The Golden Mood Booster ☀️
Just a pinch of saffron can elevate your mood (studies link it to reduced symptoms of anxiety and depression). It’s also high in antioxidants like crocin, which helps protect your cells and may even improve memory.
Bone Broth = Gut Guardian 🛡️
Bone broth adds more than flavor—it's loaded with collagen, gelatin, and amino acids like glycine that help heal the gut lining, support joints, and promote glowing skin.
Tomatoes + Bell Peppers = Lycopene & C Powerhouse 🍅🌶️
Both veggies are loaded with vitamin C for immune support and antioxidants that promote heart and skin health. Lycopene in tomatoes even boosts protection against UV rays!
Green Beans = Crunchy Fiber Friends 💪
These little green stalks are high in fiber to help regulate blood sugar and keep you feeling full. They also deliver vitamin K for strong bones and antioxidants for cellular health.
Lemon-Basil Aioli = Flavor Bomb with Benefits 🍋🌿
Basil is anti-inflammatory and antibacterial, while lemon zest is full of flavonoids and vitamin C. Together, they bring brightness and nutrients to your creamy topper—no boring sauces here.
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