Sunkist S'alternative and Lemon Seafood Paella

This post brought to you by Sunkist S’alternative. All opinions are 100% mine.

What's your sodium style? Even if you don't regularly salt your foods, your foods could still contain hidden salts, especially if you eat a lot of processed foods or restaurant meals.  Take the Sunkist Sodium Quiz on Facebook to find out where you are on the sodium scale.  Are you a Serial Salt Offender or a Sodium Smarty?

I'm in the middle.  I don't use a lot of salt, but I do love my salty snacks and processed foods. I took the quiz and found that I'm a "Mover, Not a Salt Shaker."

When you take the quiz, you can also find tips on how to cut the salt. Some tips include avoiding processed,  precooked, and deli meats and replacing the salt with the Sunkist S'alternative.

Sunkist S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. Using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.


Here's an example of a healthy, delicious meal that you can make using the Sunkist S'alternative.

Recipe for Sunkist® Lemon Seafood Paella:


Ingredients:
1- 32 oz can low sodium vegetable broth
1 cup dry white wine
1 teaspoon saffron threads
1 lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
1 lb. or 16-21 mussels, cleaned and de-bearded
1 lb. or 16-21 medium sized clams, rinsed
cup chopped fresh parsley
3 Sunkist® lemons, zest and juice
3 Tbsp. olive oil
1  cup minced onion
3 cloves garlic, minced
teaspoon crushed red pepper
3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
1 cup frozen green peas
1  8oz jar of sliced, roasted red peppers

Directions:

• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.

• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.  Makes 8 servings.