seafood paella
March 31st, 2009
You possibly will not accept that you could lose weight while on a diet which includes seafood paella but it is feasible. It is fundamental to not eat seafood paella or other high calorie seafood every day but in moderation.
This is what I do, I allow myself rich food once per week. I eat a healthy diet for 6 days of the week, say 1200 to 2000 calories per day, and then on the last day, I eat what I please - without going crazy of course.
I have been using this method for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise regime or taken any pills or diet food. I have just been aware of what I eat 6 days per week and then eat whatever I want one day per week.
I also find it makes things easier if you have a little support when trying to lose weight and for that I registered with the Biggest Loser club. They have several tools to show you how to monitor your progress and achieve your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat portuguese food. I never imagined|thought|believed I could lose 5 kilos while eating portuguese meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some portuguese food, I suggest|advise|propose you make seafood paella which is one of my favourite|most admired|most adored|best loved portuguese recipes.
Seafood Paella
12 mussels
6 clams
1/4 cup olive oil or vegetable oil
8 ounces raw shrimp, shelled and de-veined
8 ounces scallops
8 ounces squid or octopus, cleaned and cut into 1/4-inch rings
1 medium onion, chopped
2 cloves garlic, minced
1 (16 ounce) can whole tomatoes (with liquid)
2 cups water
1 cup uncooked regular rice
1 teaspoon salt
1/2 teaspoon saffron or ground turmeric
1/4 teaspoon pepper
1/2 cup frozen green peas
1 (2 ounce) jar sliced pimentos, drained
Clean mussels and clams. Discard any that are not tightly closed. Heat oil in 14-inch metal paella pan or Dutch oven over medium heat until hot. Cook and stir shrimp in oil just until pink, about 2 minutes; remove with slotted spoon. Cook and stir scallops until slightly firm, 1 to 2 minutes; remove with slotted spoon. Cover and refrigerate shrimp and scallops.
Cook and stir squid until rings begin to shrink, about 2 minutes; remove with slotted spoon.
Add more oil to pan if necessary. Cook and stir onion and garlic until onion is tender. Stir in squid and tomatoes; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 20 minutes.
Stir in shrimp, scallops, water, rice, salt, saffron and pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 10 minutes.
Arrange mussels, clams and peas on top of rice mixture Cover loosely with aluminum foil. Bake at 350 degrees F until liquid is absorbed, about 25 minutes in paella pan, 40 minutes in Dutch oven.
Discard any unopened mussels or clams. Sprinkle with pimentos. Garnish with lemon wedges if desired.
Yields 6 servings.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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