Spanish seafood rice

Ingredients

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• 1 tblsp vegetable broth 🛒
• 1 chopped Onion
• 1 Red Pepper
• 1 Yellow Pepper
• 2 sliced Garlic Clove
• 8¾ oz Paella Rice
• 3½ cup Vegetable Stock 🛒
• pinch Saffron
• 14 oz Frozen Seafood mix
• Juice of 1/2 Lemon
• handful Parsley

Method

1. Heat the vegetable broth in a large saucepan and soften the onion for 6-7 mins.
2. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
3. Pour in the stock, add the saffron and bring to the boil.
4. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
5. Stir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through.
6. Serve in warm bowls scattered with the parsley.

About the ingredients

vegetable broth

A salt-free, all-purpose vegetable broth. Onion, carrots, celery, garlic, tomatoes, mushrooms, kombu, parsley.

Onion Allium cepa

Bulb vegetable, eaten raw or cooked. Whole minimally-processed plant food; 'organic' refers to cultivation only. WFPB-canonical.

Red Pepper Piper nigrum

Dried unripe fruit (peppercorns) of the pepper vine, used whole or ground. A whole dried spice with nothing added or extracted. Canonical WFPB aromatic.

Garlic Clove Allium sativum

Garlic itself is canonical, but extract denotes a concentrated/isolated derivative outside the whole-food canon. Marketed as natural/healthy supplement, hence mistaken-as-WFPB flag.

Paella Rice Oryza sativa

Short-grain Spanish rice variety (typically Bomba or Calasparra) prized for absorbing broth without turning mushy. A whole cereal grain by name; the historian dates Valencian paella rice to Moorish irrigation agriculture in eastern Spain. Canonical as a grain.

Saffron Crocus sativus

Saffron is the dried red stigmas of the autumn crocus (Crocus sativus), hand-harvested—the world's costliest spice. Cultivated since Bronze Age Crete and Persia, prized for color (crocin), aroma (safranal) and flavor. A whole, sun-dried plant part used in tiny amounts; fully canonical under WFPB.

Lemon Citrus limon

Lemon is the acidic tree fruit (hesperidium) of Citrus limon, a Rutaceae shrub of likely Northeast Indian origin. Eaten as fresh fruit, juice, and zest. Rich in vitamin C, citric acid, flavonoids. Whole fruit and its fresh juice are canonical WFPB foods.

Parsley Petroselinum crispum

Fresh leafy herb in the carrot family; flat-leaf (Italian) and curly types. Eaten raw or added late as garnish/aromatic. Whole leaf and stem, no processing. Rich in vitamin K, C, A, folate. Whole plant — fully WFPB canonical.