Lunch: Paella del Reyes' Combination Paella

This recipe includes superfoods such as:

Lemon, Asparagus

Health benefits of Paella del Reyes' Combination Paella

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Asparagus stands out as a superfood for managing Polycystic Ovary Syndrome (PCOS), a hormonal disorder affecting many women of reproductive age. This nutrient-dense vegetable offers a myriad of health benefits that align perfectly with the dietary needs of those managing PCOS, making it an essential addition to their diet.

Rich in a variety of vitamins and minerals, asparagus is particularly high in folate, vitamins A, C, E, and K, and has significant levels of chromium—a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. This is particularly beneficial for women with PCOS, as they often experience insulin resistance, leading to elevated blood sugar levels and potentially contributing to weight gain and metabolic complications. By improving insulin sensitivity, asparagus can help manage these symptoms more effectively.

Furthermore, asparagus is a great source of dietary fiber, which plays a key role in maintaining a healthy digestive system. Fiber helps regulate blood sugar levels by slowing the absorption of sugar, offering another layer of support for insulin resistance. Additionally, the high fiber content in asparagus can aid in weight management, an important aspect for those with PCOS, as maintaining a healthy weight can help reduce the severity of the condition's symptoms.

Asparagus also contains a unique compound called inulin, a prebiotic that promotes digestive health by supporting the growth of beneficial gut bacteria. A healthy gut microbiome is crucial for overall health and can have a positive impact on the management of PCOS by improving digestion, nutrient absorption, and possibly even hormonal balance.

Incorporating asparagus into the diet can be both easy and delicious. It can be grilled, roasted, steamed, or added to salads, omelets, and stir-fries. Its versatility and nutritional profile make asparagus an invaluable superfood for those looking to manage PCOS symptoms through a healthy and balanced diet. By contributing to better insulin sensitivity, weight management, and digestive health, asparagus offers a natural way to support the body in dealing with the challenges of PCOS.

Ingredients

1 gallon 10 cups chicken broth
1/10 ounce saffron
About 1 cup olive oil
16 pounds chicken thighs
5 pounds Spanish chorizo, cut into 1/2-inch slices
2 1/2 pounds pork loin roast, chopped
2 pounds Serrano ham, diced
7 white onions, chopped
2 1/2 heads garlic, minced
80 ounces canned fire-roasted diced tomatoes
2 teaspoons red pepper flakes
5 sprigs fresh rosemary, tied in a bundle
18 cups Bomba rice
2 jars Spanish olives
2 bags frozen green peas
4 pounds clams
2 pounds mussels
3 1/2 pounds cooked asparagus
3 pounds grilled Gulf prawns
2 pounds frozen artichoke hearts
2 jars roasted red peppers, for garnish
Lemon slices, for garnish
1 bunch parsley, chopped, for garnish

Instructions

Heat the chicken broth in a large stockpot over medium-high heat. Turn off the heat and steep the saffron in the broth for at least 1 hour and up to 12 hours before using. Prepare an open fire, if possible, or heat a large cast-iron skillet over high heat. Add enough olive oil to coat the bottom of the skillet. Brown the chicken thighs, skin-side down, and then flip and add the chorizo, pork loin roast, ham and onions. Let it all cook for about 20 minutes. Add the garlic and cook for another 10 minutes. Add the saffron chicken broth, tomatoes, pepper flakes and rosemary. Let it cook down and reduce for 30 minutes on high heat. Add the rice, olives and peas, spreading the rice evenly throughout the pan, moving the chicken thighs to make sure the rice is completely submerged. Cook, without stirring, until the rice is al dente, 30 minutes. Reduce the heat by moving the fire away from the pan so the heat is focused around the edges. Be careful not to burn the center. Meanwhile, slowly add the clams and mussels into the rice 10 minutes before it's finished cooking. Towards the end, the layer on the bottom of the paella, the socarrat, starts to form, which is the crusty caramelized layer on the bottom. Check the socarrat with your spoon to make sure it isn't burning. Add the asparagus, grilled prawns and artichoke hearts. Garnish with the roasted red peppers, lemon slices and parsley. Remove the pan from the heat, cover with tin foil and let rest for 15 minutes. Serve. Enough for everyone, and their neighbors.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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