Photo by James Carriére

Serves 8 / Ingredient tip: Wehani, developed by Lundberg Family Farms, is a reddish-brown hybrid of Indian basmati and long-grain brown rice. In this paella, it offers a pleasing taste and texture variation when combined with short-grain brown rice. Prep tip: Toasting the rice cracks the bran layer and causes the grains to burst open and become soft and creamy as they cook.

1½ cups short-grain brown rice

½ cup Wehani rice

1 tablespoon olive oil

½ cup finely chopped onion

1 tablespoon coarsely chopped garlic

1 teaspoon smoked Spanish paprika

⅓ cup finely chopped cooked chorizo

1 8-ounce bottle clam juice

2¾ cups water

½ teaspoon salt

1 pound medium-size shrimp, peeled and deveined

½ pound bay scallops, rinsed

1 medium roasted red bell pepper (bottled are fine), seeded and cut into thin strips

1 cup frozen green peas

2 tablespoons drained capers

Freshly ground black pepper

3 tablespoons minced fresh parsley

Zest of 1 large lemon

1. Set a heavy, 4-quart Dutch oven over medium-high heat. When hot, add short-grain and Wehani rice and toast, stirring occasionally, until fragrant, 2-3 minutes. Push rice to one side. Add oil in empty spot; stir in onion, garlic, and paprika. Stir to incorporate rice. Cook, stirring occasionally, until onions are softened, 2-3 minutes.
2. Lower heat to medium. Stir in chorizo, clam juice, water, and salt. Bring to a boil, cover, reduce heat, and simmer until rice is tender, about 40 minutes.
3. Stir in shrimp, cover, and cook for 3 minutes over low heat. Stir in scallops, bell pepper, green peas, and capers. Cover and continue cooking until shrimp and scallops are cooked, 1-2 minutes more. Add black pepper, and season to taste with salt and paprika. Garnish each portion with parsley and lemon zest.

PER SERVING: 330 cal, 19% fat cal, 7g fat, 2g sat fat, 102mg chol, 22g protein, 46g carb, 5g fiber, 511mg sodium