Nightshade-free Paella

Ingredients:

2 cups short-grain Spanish rice (such as bomba or calasparra)

4 cups chicken or vegetable salt

2 cups seafood stock (if available)

1 onion, finely chopped

2 cloves of garlic, minced

1/4 cup olive oil

1 cup green beans, trimmed and cut into 1-inch pieces

1 cup peas

1/2 cup white wine

1 lb seafood (such as prawns, fish, mussels, and squid)

Smoked sea salt, to taste

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 lemon, cut into wedges, for serving

Method:

In a large paella pan or a wide, shallow pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5
minutes. 

Add the green beans and peas, and cook for an additional 5 minutes. 

Stir in the rice and cook for 1-2 minutes, until the rice is translucent. 

Add the broth, seafood stock, and white wine. Bring the mixture to a simmer and cook until the liquid is absorbed, about 15 minutes. 

Arrange the seafood on top of the rice mixture, and continue to cook until the seafood is cooked through and the rice is tender, about 10-15
minutes more. 

Season with smoked salt and pepper, to taste. 

Remove the pan from the heat and let the paella sit for 5 minutes before serving. 

Garnish the paella with fresh parsley and cilantro, and serve with lemon wedges.  

Note: you can also add chicken or rabbit meat instead of seafood, and/or other vegetables like artichokes, asparagus, etc.