Seafood Paella Scramble (Gluten-Free)

Ingredients

• 2 cups Cooked Rice (short grain)
• 8 oz Shrimp (peeled and deveined)
• 4 oz Mussels (cooked, removed from shell)
• 0.5 medium Bell Pepper (red)
• 0.25 medium Onion
• 2 cloves Garlic
• 0.25 tsp Saffron Threads
• 2 tbsp Olive Oil
• 6 large Eggs
• 0.5 tsp Smoked Paprika
• 0.25 tsp Salt
• 2 tbsp Parsley (chopped)

Instructions

1. 1Place a 12-inch skillet on the stovetop over medium heat, which is about 300°F (150°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 0.5 medium red bell pepper, cut into 1/2-inch pieces, and the 0.25 medium onion, also cut into 1/2-inch pieces, to the skillet. Cook, stirring often, until they begin to soften, which should take about 3 to 5 minutes.
3. 3Add the 2 cloves of garlic, minced, to the skillet and cook for 1 minute more, stirring constantly until you can smell its fragrance.
4. 4Add the 8 ounces of shrimp and the 4 ounces of cooked mussels to the skillet. Cook, stirring occasionally, until the shrimp are pink and opaque and the mussels are heated through, about 3 to 4 minutes.
5. 5Stir in the 2 cups of cooked rice, 0.25 teaspoon of saffron threads, 0.5 teaspoon of smoked paprika, and 0.25 teaspoon of salt. Continue to cook, stirring frequently, for 2 to 3 minutes until the rice is heated through and evenly coated with the spices.
6. 6While the rice mixture cooks, whisk the 6 large eggs in a medium bowl until the yolks and whites are fully combined.
7. 7Pour the whisked eggs evenly over the rice and seafood mixture in the skillet. Let the eggs cook undisturbed for about 1 minute until the edges begin to set.
8. 8Gently stir and fold the eggs into the mixture using a spatula, as if you were making scrambled eggs, until the eggs are cooked through but still slightly moist and tender, about 2 to 3 minutes. Be careful not to overcook them.
9. 9Remove the skillet from the heat. Sprinkle the 2 tablespoons of chopped parsley over the top and serve immediately.

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