Being a May baby, I have always been drawn to the spring and summer holidays. Mostly because I am partial to warm weather, wearing very little clothing, and being in the sun (especially with a drink in hand – but that came later in life haha). Now, prior to my healthy lifestyle, Cinco de Mayo was DA BOMB . COM because it was a warm holiday of complete indulgence. Dranks on dranks on dranks and my faaaavorite kind of food, spicy Mexican food! YEAH BUDDY! Welp…
Becoming healthy originally felt like having to give up everything I love. However, as many of us know that, that is not at all the case. Everything in moderation right? Well sure. At the same time, that saying shouldn’t mean that having one night of indulgence means you HAVE to go completely off track in order to enjoy yourself… Because honestly that means you are not doing the healthy thing right to begin with. Healthy eating isn’t depriving yourself of everything you get enjoyment out of. It means finding substitutes for the things you love and being able to make food you fully enjoy that are GOOD for you and that your body also ENJOYS, LOVE, & APPRECIATES.
So in the spirit of finding a way to celebrate Cinco de Mayo and love every second of it, but not make myself feel like shit, I experimented with one of my FAVORITE dishes … E V E R.
Every time I go to a restaurant and see paella on the menu, I order it. I am obsessed. I have NEVER made my own. Ever. So I figured why not try on Cinco de Mayo?!
Needless to say it was SUPER fun to make and deeeelicious. I mean how can you mess up something who’s name means leftovers hahaha. So without further ado… My EVERYTHING Paella. 🙂
The Everything Paella
- 1/2 lb uncooked, peeled, deveined shrimp
- 1/2 lb boneless, skinless chicken breast
- 1/2 lb lean ground beef
- 1/2 lb chorizo
- 1/2 lb mussels
- 1 can black beans
- 1 1/4 cup white rice
- 2 cups chicken stock
- 2 tbsp olive oil (plus olive for cooking)
- 1 yellow onion, chopped
- 1 bay leaf
- 3 crushed garlic cloves
- Seasonings to taste: paprika, oregano, pepper, garlic powder
- Cut chicken breast into small chunks. Marinate in bowl with olive oil and paprika and oregano to taste. Refrigerate.
- Remove chorizo from casing. Season ground beef as desired (I used pepper, oregano, garlic powder, and Mrs. Dash). Crumble and mix the two together. Refrigerate.
- Heat olive oil in large pan or wok. Stir in red pepper flakes, crushed garlic, and rice.
- Cook rice, stirring with olive oil, about 3 minutes.
- Stir in bay leaf and chicken stock. Bring to a boil, cover, and simmer 20 minutes.
- At the same time, heat olive in separate pan for meat.
- Add marinated chicken and onion, cook 5 minutes.
- Stir in ground beef/chorizo mix, cook 5 minutes.
- Add black beans to rice mixture and cover again, leaving at a simmer.
- Stir in shrimp and mussels. Cook until shrimp turn pink and mussels open.
- Serve rice with mixture of meats and seafood on top.
Cook up some paella, make some homemade guacamole, and enjoy a delicious yet healthy Cinco de Mayo feast! 🙂