For someone who doesn’t love rice I have sure been posting a lot about it lately. I just couldn’t hold off on posting this recipe any longer.

I visited Spain when I was a teenager and fell in love with Paella. I have never been able to reproduce an authentic paella dish but I have done lots of research of what makes a Paella authentic. In summary I’ve gathered than a Paella dish should be made with Bomba Rice, seasoned with saffron and paprika, and usually contains seafood and meat.

Tuna is not a authentic or traditional ingredient in Paella, but since I was doing my own spin on the dish I decided to throw it in anyway.

tuna paella

Ingredients: Instructions
•3 tbsp bomba rice
•2 tbsp chopped onion
•1 cup chicken stock
•2/3 cup canned tomatoes
•1/2 clove of garlic
•1 cup chopped cabbage, broccoli, zucchini
•Lemon squeeze, salt and pepper to taste
•1 tsp saffron threads, smoked paprika, garlic, rosemary, turmeric

1)To a frying pan add onion, rice, and chicken stock. Cook on high uncovered while you chop the rest of the veggies (around 5 min)

2)Add remaining ingredients, decrease to medium heat, and cover for around 10 minutes.

3)Stir and test rice. I like mine somewhat on the harder side so mine is usually done after 5-10 minutes. It will vary depending on how many vegetables you add to your pan.

4)Squeeze with lemon and top with pepper and salt to taste.

Category Mark Comments Overall Grade


I’ve got to admit that this recipe is very inconvenient. It uses lots of ingredients, takes almost 30 minutes, and only serves one. But if you are having a quiet evening alone this is a great dish to try.




The stats are approx: 260cal (40g carbs/2g fat/23g protein)


If you haven’t tried saffron before, you should. It has a very distinct taste that I love and does wonderfully in this dish.



The vegetables add the perfect crunch to a rice dish

General Comments:
Serves one.

This is by no means an authentic paella, but it sure tastes good.

I’ll keep today’s lesson on rice short since I seem to have managed to write about rice so frequently lately. Here is all you need to know:

• “Bomba rice is the best-known of the Spanish varieties. Its grains are rounded but they increase lengthwise by almost fifty per cent during the cooking process and are very absorbent.”  (source)

• “The basic difference between Bomba rice and others from Calasparra that were bred from it is that Bomba expands in width like an accordion rather than longitudinally, as do other rice strains. “ (source)

I’ve seen plenty of recipes using different vegetables, so I got creative (or at least that is what I prefer to believe. The truth is I just used a bunch of left overs from the fridge).

This is one rice dish that I could definitely keep having over and over again.


Have you ever tried to make an authentic dish? Have you had bomba rice before?