Paella, one of the most easy yet complex dishes to master.
Every home has it’s ingredient mix and particularities that make it that little bit special and just better than everyone else’s!
In the context of a low fat, low carb diet, a paella is simply an impossibility. By definition, made with round grain white rice, which behaves like pure sugar in your system, and the high amount of olive oil used to make it sweet and soft is the anti diet dish. However, as with everything, there are ways around it to achieve, with very little compromise, a low GI, low fat, high protein dish that you can enjoy whenever you want.
I have substituted the traditional white rice with the black rice alternative I mentioned some time ago, and I have reduced the amount of olive oil to the bare minimum.
Ingredients (for 1)
60 gr. of black rice (uncooked)
100 to 120 gr. of diced chicken breast
1/3 tablespoon of extra virgin olive oil
50 gr. finely chopped onion
50 gr. finely chopped red pepper
1/3 chicken stock cube
In a small cooking pot, heat up the olive oil and add the onion and the pepper at the same time. Let them cook for 3 to 5 minutes until they have started to soften. Salt the chicken and add it in, let cook for a couple of minutes.
Add the dry rice and mix well for another minute. Then add the same volume of water as the rice occupied in its container. Add the stock cube, let simmer for 25 minutes without moving it any more.
I like my rice a bit al dente, once cooked, check if it’s cooked to your taste and if not, add 5 more minutes. You might need to add some more water as well.
The water you add should last the full cooking time, it not, you might be cooking at too high heat, that will affect the outcome so lower heat and soft simmering is better.