Seafood paella is a culinary delight, but traditional recipes often include ingredients that may not align with every blood type. Our rendition of this classic dish takes a mindful approach by incorporating seafood, a generally favorable option, along with complementary flavors like saffron and fresh vegetables. This Blood Type Diet-friendly seafood paella ensures a delectable experience for all blood types. Whether enjoyed as a special meal or a festive gathering centerpiece, this recipe promises a delicious and health-conscious twist on a beloved dish.

(Serves 6)

Ingredients:

• 3 tsp olive oil
• 2 cups chopped yellow onion 
• 2 teaspoons garlic (minced) 
• 1½ cups long-grain brown rice
• 15 threads of saffron
• 1 teaspoon sea salt, plus more to taste
• 1 teaspoon paprika
• ¼ cup parsley 
• 2 cups vegetable stock
• 1 cup water
• 1 bay leaf
• 2 teaspoons of fresh oregano (chopped) 
• 1 teaspoon of dried oregano 

Optional vegetables: 

• Types O & A: 1 cup diced rutabaga
• All types: 1 cup diced carrots
• Types O, B, AB: 1 cup sweet potato peeled and diced
• Types O & B: 1 jalapeno diced
• Types O & AB: 2 vine ripened tomatoes chopped
• Type B: 2 cups diced bell pepper
• Type A: 2 (6½ oz) cans whole pimiento
• Type B: ⅛ teaspoon cayenne

Optional Protein: 

• Types O, A, AB: ¾ pound Red Snapper fillet
• Types O & B: ¾ pound halibut fillets
• All types: ¾ pound cod fillet
• Type O: ½ pound large shrimp
• Type B: ¾ pound mahimahi fillets
• Types AB: ¾ pound Tuna fillet

Instructions:

1. Preheat oven to 350 degrees.
2. In a large Dutch oven or paella pan, heat 1 teaspoon olive oil over medium heat. Sauté onion and your vegetables of choice for 6 to 7 minutes, stirring frequently. Vegetables should become tender, but not brown. Remove vegetables from the pan and set aside. 
3. Add remaining olive oil to the same pan, and toast rice for 2 minutes, stirring constantly. After 2 minutes, the rice will start to smell slightly nutty and darken in color. Add saffron, sea salt, paprika (and cayenne if type B).
4. Return the vegetables to the Dutch oven with the rice and stir to combine. Add parsley, stock, water, bay leaf, and fresh oregano. Bring to a simmer and cover. Place in the preheated oven for 40 minutes. 
5. While the paella cooks, dice seafood into 1-inch pieces and toss with dried oregano and sea salt, to taste.
6. After 40 minutes, remove the paella from oven, and add seafood pieces. Re-cover and bake for an additional 12 minutes, until rice absorbs all the liquid. 
7. Seafood should be flaky and opaque when fully cooked, and rice will be fluffy and tender. 
8. Serve warm and enjoy. 

*This recipe has been extracted from the cookbooks written by Dr. Peter D'Adamo and Kristin O'Connor. Find more nourishing recipes like this in Dr. Peter D’Adamo’s Eat Right 4 Your Type Personalized Cookbooks.