P.T.: 1 hour

Ingr.: 1 cup paella rice, 2 cups fish stock, 1/2 lb shrimp (peeled and deveined), 1/2 lb mussels, 1/2 lb squid (sliced), 1 red bell pepper (sliced), 1 onion (diced), 2 tomatoes (diced), 1 tsp saffron, 1 tsp paprika, salt and pepper, olive oil, lemon wedges for serving.

Servings: 4-6

M. of C.: Griddling

Procedure: Sauté onion and bell pepper in olive oil on the griddle until soft. Add tomatoes, saffron, and paprika. Stir in rice and cook for a few minutes. Add fish stock and bring to a simmer. Arrange shrimp, mussels, and squid on top. Cook without stirring until rice is tender and seafood is cooked, about 30-40 minutes. Serve with lemon wedges.

N.V.: Source of protein, omega-3 fatty acids, and antioxidants from saffron and paprika.

Grilled Calamari with Lemon Aioli

P.T.: 25 minutes

Ingr.: 1 lb calamari (cleaned and sliced), 2 tbsp olive oil, salt and pepper. For aioli: 1/2 cup mayonnaise, 1 garlic clove (minced), 1 tbsp lemon juice, 1 tsp lemon zest, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Toss calamari with olive oil, salt, and pepper. Grill on a preheated Blackstone griddle for about 1-2 minutes per side. For aioli, mix mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper. Serve calamari with lemon aioli.

N.V.: High in protein; lemon aioli adds a tangy flavor.