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Southwest Paella

1 large onion, chopped
2 red bell peppers, cut into 1/2" chunks
2 garlic cloves, minced
2 cups chicken or fish bouillon
2 tablespoons mild chili powder or southwestern spice blend
2 teaspoons oregano
pinch cayenne, to taste
1/2 pound spicy Italian sausage (poultry, seafood or meat)
1 28-ounce can crushed Italian plum tomatoes
1 pound cleaned squid, cut in 1/4" rings
1 pound tuna steak, cut in bite-size pieces
1 pound peeled shrimp
OR use ANY combination of seafood of your choice (3 pounds total)
6 cups cooked barley
3 cups frozen peas (or use a peas-and-carrots mixture)

Cook the onion, red bell pepper and garlic in a little of the bouillon to soften, 5-10 minutes. Add the remaining bouillon, seasonings, sausage and tomatoes. Bring to a boil, reduce the heat and simmer, covered, about 10-15 minutes. Remove the sausage, slice it in 1/4" pieces, and return it to the pot. Add the seafood, cover and cook 5-10 minutes more, until the seafood is opaque. Stir in the barley and peas, adjust the seasonings and heat through.

8-10 servings; freezes well

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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