Spanish Seafood Paella

Makes 6 servings (1 cup per serving)


  • 2 Tbsp. olive oil 
  • 1 onion, finely chopped 
  • 1 red or orange pepper, seeded and diced 
  • 3 cloves garlic, minced 
  • 1 cup diced tomatoes 
  • 1 tsp.(or a pinch) saffron 
  • ¼ tsp. sweet paprika 
  • 1 ½ cups Arborio rice 
  • 700 mL low-sodium vegetable/seafood stock 
  • 1 kg. mixed frozen seafood (fish, prawns, calamari and mussels) 
  • 1 cup of sugar snap peas, trimmed and roughly chopped 
  • 2-3 Tbsp. fresh basil or cilantro, to garnish 
  • Fresh limes or lemons, cut into wedges to garnish


  1. Heat olive oil in a large frying pan. Add onion and bell pepper and cook over low heat for 2 minutes. Add garlic, tomatoes, saffron and paprika and cook for anther 3 minutes. 
  2. Add the rice and stir well to make sure the rice is well coated. Add seafood stock and bring to a boil. Simmer for about 10 minutes. 
  3. Add seafood and sugar snap peas and stir well. Cover and simmer for a further 10-15 minutes. The dish is ready once the seafood is cooked through (the mussels will open) and the rice is tender. 
  4. Season with salt and freshly ground black pepper, fresh basil or cilantro and citrus wedges. 


Nutritional analysis per serving: 408 calories, 10 g fat, 34.7 g protein, 42.2 g carbohydrate (39.1 g available carbohydrate), 3.1 g fibre, 140 mg sodium 

My Viva Servings: 2 grain, 5 protein, 1 vegetable, 0 fruit, 1 fat, 0 dairy