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Archive for July, 2013

Thought Provoking. What if Mitt Romney had won?

Lessons from a victory that never was / The Economist

“DON’T blame me, I voted Romney,” proclaims a T-shirt popular among Republicans. Another gag, popular in the conservative blogosphere, begins: “They told me that if I voted for Romney…” and then adds the horror of the week. For example: “They told me that if I voted for Romney, Detroit would go bankrupt. And they were right!” All this is nearly as much fun as obstructing Barack Obama in the House of Representatives.

But what if Mitt Romney had won in 2012? America would now be nearly 200 days into his first term in the White House. It is worth pondering how different things might look.

Mr Romney has passed into folk memory as a cautious, tin-eared rich guy, distrusted even by his own party as a “Massachusetts moderate”. During the campaign Democrats hammered him as an out-of-touch CEO, wedded to supply-side ideas that reeked of the 1980s. They jeered at his career at Bain Capital, a private-equity firm, painting him as a footloose global capitalist who would sack his grandmother to maximise profits. As a tactic it was crude, often unfair, and rather successful.

Yet interviews with former aides, along with recently-disclosed internal documents, reveal the former Bay State governor to be more interesting, even radical. During his first 200 days in office, he planned a “continual stream of rapid changes” to the way that America taxes and spends, cares for its sick and needy and regulates business. Aides drew comparisons, as incoming administrations often do, to the frenetic activity of Franklin Roosevelt’s early months in office, during which he signed 15 big bills.

Michael Leavitt, the former Utah governor who chaired Mr Romney’s transition team, describes plans to deliver a “jolt of confidence” by showing seriousness in a few big areas. He would simplify America’s spaghetti-spill of a tax code. He would grapple with the deficit; expand domestic energy production; and reduce the role of government in health care by hollowing out “Obamacare” reforms. Success was to be measured by bosses releasing cash they were hoarding when Mr Obama was president, and rushing to join a Romney-led American revival.

Romney aides wince at the comparison, but their 200-day plans sound like a Bain turn-around for America’s economy: a co-ordinated series of shocks aimed at impressing investors, but likely to startle and anger many ordinary folk. Democrats would have scorned it as a wish-list for bosses and billionaires. But Mr Romney believed his reforms would work, and work fast. Benefits would follow swiftly, in the form of private investment and job creation: persuading the wider public to trust in President Romney’s competence, if not to love him.

Team Romney’s 200-day plans included immediate, 5% cuts to public spending excluding security and social payments (though more money for defence), a weakening of the rules that Republicans say favour trade unions, a squeeze on public-sector jobs and pay, and a global push for free trade. Mr Romney would also have proposed lower income- and corporate-tax rates, offset by closing loopholes. Abolishing the Environmental Protection Agency, a conservative dream, was not on the cards. But “personnel is policy”, notes Glenn Hubbard, Mr Romney’s chief economic adviser. Those chosen to regulate energy and tackle climate change would have weighed costs against benefits minutely. A long-term squeeze on welfare and health spending was a priority: wholesale immigration reform was not.

Aides talk of restoring a “muscular” American presence in the world, but in truth their foreign-policy plans mostly amounted to harrumphing rhetoric and calls for policy reviews. There was to be no military re-escalation in Afghanistan and no dramatic shift on Iran. A daft plan to name China a currency manipulator was to be studied, which presumably means “buried”.

Would businesses have rushed to invest in a Romney recovery? That is tricky. Granted, many bosses distrust Mr Obama. But firms have been hoarding cash for years now, in many different countries: the link between political leadership and investment is not straightforward.

President Romney, meet Senator Reid

The Romney shock was to involve a torrent of executive action but also new laws. Would Democrats have played ball? Though they hoped to win both arms of Congress and the White House, Romney aides thought it more likely that they would control the presidency and the House of Representatives, but not the Senate. Team Romney was confident of recruiting Democratic allies, assuming that some senators from conservative states would back free trade, fracking, some tax cuts and a clamping down on health costs. That is plausible, but other plans (cuts to social programmes, gutting Obamacare), would have sparked bitter fights. Harry Reid, the top Democrat in the Senate, is no pushover.

A Romney win would have shown that America is a centre-right country, says Lanhee Chen, Mr Romney’s chief policy adviser; enough Democrats would have got the message and co-operated with him. That belief—in a conservative America—unites the Republicans’ quarrelsome tribe. Conservatives do not accept that re-election gave Mr Obama a mandate for very much. They see him as a huckster who bribed and talked some of America’s least-informed voters into backing him. (More politely, a Romney aide calls Mr Obama “extremely gifted, as a campaigner”.) His last election behind him, Mr Obama now looks to Republicans like a huckster out of fresh patter, peddling ideas far from the mainstream. That is why they defy him without fear, and embrace gridlock in Congress as a badge of honour.

Mr Romney’s plans are no historical curiosity, in short. They reflect the confidence and radicalism of today’s Republican Party. Though he lost, America’s would-be CEO left a legacy.

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Click to see a Mother Seal Go the Extra Mile to Give Birth 

Soft-serve that’s good for you / NYT

Soft-serve that’s good for you

Deb Lindsey/For The Washington Post – One serving of this raspberry soft-serve contains only seven grams of sugar but also 12 grams of protein — all for just 97 calories.


By Elaine Gordon, Published: July 16 E-mail the writer

Something about soft-serve ice cream makes it irresistible on a sweltering summer day. Don’t deny your taste buds — just make sure to keep it healthful. This homemade version combines the idea of soft-serve with the health benefits of plain, nonfat Greek yogurt and raspberries. The result should be smooth, creamy and thick. It is the perfect combination of sweetness and tartness.

With a simple ingredient list, this homemade dessert not only is easy to prepare but also beats store-bought varieties because you will know exactly what you’re putting in your body.

(Deb Lindsey/For The Washington Post)

Greek yogurt

Greek yogurt has a rich, creamy texture and is thicker than regular yogurt. Compared with regular yogurt, Greek yogurt contains nearly twice the protein, fewer carbohydrates and less sugar because of the straining process, which removes some of the whey.

Greek yogurt, like all varieties of yogurt, is made by introducing “live cultures” (good bacteria) to milk. This is what gives yogurt its sour taste and thick consistency. The addition of the live cultures helps with digestion of lactose, making yogurt more tolerable for those who cannot typically digest lactose in other dairy products. So, if you are sensitive to lactose, try yogurt in small amounts, as it contains less lactose than ice cream or milk.

Live cultures also promote overall gut health and boost immunity. Make sure your yogurt has the National Yogurt Association’s “Live and Active Cultures” seal or lists live active cultures such as Lactobacillus acidophilus, L. casei, L. reuteri or Bicfidobacterium bifidum (or Bifidus) on the ingredients list.

Nonfat or low-fat plain yogurt is a great way to consume important nutrients such as calcium, Vitamin D, protein, potassium and B vitamins. However, with Greek yogurt, some of the liquid whey (and therefore calcium) is removed. Check the nutrition label to see whether calcium has been added back.


Raspberries are a delicate yet powerful little fruit. A cup of raspberries offers up high amounts of both heart-healthy dietary fiber (32 percent of your daily value) and the powerful antioxidant Vitamin C (40 percent of your daily value).

For convenience, you can use unsweetened, frozen raspberries. If you are able to get fresh raspberries at your local farmers market, you can select red, black, purple or gold raspberries and freeze them prior to preparing the recipe. They are in season from early June through July.

When selecting fresh raspberries, look for dry and firm berries without the stem attached. The sign of a good raspberry is when each cell of the raspberry is plump. Do not rinse them until just before using them. Raspberries can be stored in the refrigerator for one to two days.

This summery treat is very satisfying without being too filling. With every bite, you can enjoy knowing that it does not contain any added sugar. In fact, one serving contains only seven grams of sugar but also 12 grams of protein — all for just 97 calories.


Recipe: Lightened-Up Raspberry Soft-Serve


Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthy recipe site

Au mauvais pain? / New York Times

Au mauvais pain? / New York Times

A French Dining Staple Is Losing Its Place at the Table

Photo courtesy of Agnes Dherbeys for The New York Times

At Philippe Levin’s bakery in Paris, traditional, slow-baked breads are still much sought after and business has never been better, he says.


Published: July 30, 2013
  • PARIS — The French, it seems, are falling out of love. Not with free health care, or short workweeks, or long vacations in August.
A sign promotes bread, in a new French campaign.

But with bread.

The average Frenchman these days eats only half a baguette a day compared with almost a whole baguette in 1970 and more than three in 1900. Women, still the main shoppers in most families, eat about a third less than men, and young people almost 30 percent less than a decade ago.

The decline is so worrisome that Observatoire du Pain, the bakers’ and millers’ lobby, started a nationwide campaign in June that champions bread as promoting good health, good conversation and French civilization.

“Coucou, tu as pris le pain?” (“Hi there, have you picked up the bread?”) is the campaign’s slogan. Modeled on the American advertising campaign “Got Milk?” the bread slogan was plastered on billboards and inscribed on bread bags in 130 cities around the country.

“Eating habits are changing,” said Bernard Valluis, a co-president of the lobby. “People are too busy or work too late to go to the bakery. Teenagers are skipping breakfast. Now when you see the word ‘coucou,’ we want it to be a reflex for consumers to say to themselves, ‘Ah, I have to buy bread today.’ ”

The campaign’s Web site,, explains that “France is a ‘civilization of bread’ and this food is part of the traditional meal ‘à la française.’ ”

Bread is described as healthy and useful in avoiding weight gain. “It is rich in vegetal protein and fiber and low in fat; glucides are a source of energy,” the Web site says, using the French word for carbohydrate.

If people on diets want “to avoid giving in to something with fat and sugar, bread is there,” it says. “Its satiating effect allows you to wait for the next meal.”

Then there is the congeniality effect: “Remember that buying fresh bread on the way home is a simple way of showing loved ones that you have thought about them and of giving them pleasure during the day.”

At a bit more than a dollar a loaf, the basic baguette is one of the country’s cheapest food staples. Ten billion baguettes are sold every year in France.

A national bread festival is held every May around the feast of Saint Honoré (the patron saint of bakers) so that the French can sample different breads, learn how bread is made and even learn how to become a baker.

And Paris holds an annual contest to select the city’s best artisanal baguette maker, with the winner’s breads then gracing the tables of President François Hollande at the Élysée Palace for a year. In April, after an afternoon of tasting 152 baguettes, the jury chose Ridha Khadher, who left Tunisia as a teenager 24 years ago to become a baker in France.

“It’s a great honor for a Tunisian to be elected best baguette maker,” Mr. Khadher said. “I wonder what the president is going to think about our baguettes.”

Bread is ceding its place on the table to rivals like breakfast cereals, pasta and rice. France may still enjoy the highest density of independent bakeries in the world (32,000), but in 1950 there were 54,000.

According to Steven L. Kaplan, an American historian whom even the French consider the world’s foremost authority on French bread, breadmaking has followed two trends in the last century: a steady decline in the quality of most products, and the emergence of a new breed of artisanal bakers devoted to excellence and tradition.

The decline in quality started in 1920 with the transition from slow breadmaking with a sourdough base to a quick process using yeast. Mechanization in the 1960s contributed to the making of bread that lacked taste and aroma.

The trend began to reverse itself in the 1980s. French millers provided bakers with a better flour and more marketing support. The renowned Parisian baker Lionel Poilâne blended large-scale production with artisanal practices like lengthy sourdough fermentation and wood oven baking.

Then in 1993, the government came to the rescue with a decree that created a special designation: “the bread of French tradition.” That bread has to be made exclusively with flour, salt, water and leavening — no additives.

The “tradition,” as it is called, is more expensive than the ordinary baguette, which uses additives, a fast-rising process and mechanization, and accounts for about 75 percent of the country’s bread sales.

“The methods for making the two breads are not at all the same,” said Philippe Levin, a baker in Paris’s Ninth Arrondissement on the Right Bank with 25 years in the business. “The secret to making a good tradition is time, time, time. Fermentation is very, very slow. The aromas, the sugar have to emerge. It takes a good three and a half, four hours from start to finish.”

To show the difference, he sliced a tradition and then a classic baguette in half and lengthwise as if to make a sandwich.

“Look at all the uneven cavities, the beautiful golden brown crust,” he said of the tradition. “Smell the aroma, sweet and spicy. Every one is made by hand. It’s magnificent!”

As for the baguette, “It’s different, whiter, done by machine.”

Mr. Levin sells more traditions than baguettes, even though the baguettes cost 20 cents less. On Sunday mornings his traditions are so sought after that he sets up a special table for customers, who often have to line up down the block.

Both Mr. Levin and Mr. Kaplan, the historian, say the bread lobby’s campaign is more cuckoo than coucou.

“My quality has never been better,” Mr. Levin said. “My business, too.”

Mr. Kaplan was more critical. “This campaign looks like the inside of a white baguette: insipid,” he said. “It’s asking people to buy bread as part of their routine, like washing your hands or brushing your teeth. We need to talk about bread as an object of pleasure. We need to celebrate breads that make your taste buds dance.”




Ideas for Flank Steak / Cooking Light


  • Cooking spray
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh lime juice $
  • 1 tablespoon brown sugar
  • 2 tablespoons lower-sodium soy sauce $
  • 1 tablespoon fish sauce
  • 2 teaspoons minced fresh garlic
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 1/2 cups thinly sliced red cabbage
  • 1 1/4 cups fresh bean sprouts
  • 3/4 cup julienne-cut carrots
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh cilantro leaves
  • 1/3 cup fresh basil leaves $


  1. 1. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with pepper and salt. Add steak to pan; cook 6 minutes each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  2. 2. Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.
  3. 3. Combine cabbage and remaining ingredients in a medium bowl. Add 6 tablespoons juice mixture to cabbage mixture; toss well. Toss steak in remaining 2 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Kate Parham, Cooking Light 
JUNE 2012

Is the Royal Baby immune to Parody? / Vanity Fair

Is Prince George, the Royal Baby, Immune to Twitter Parody?




As soon as the Duchess of Cambridge was admitted to the hospital with acute morning sickness, forcing her press office to announce her pregnancy, it started. “I EXIST!!!!!” announced@RoyalFetus on December 3. We knew this eye roll was coming—not the baby (because YAY!!!) but the mediocre parody Twitter. “I EXIST” has been retweeted 3,953 times. None of the account’s subsequent messages appear to have been met with quite the same enthusiasm, but still, “The iPad mini was developed solely so I would be able to Tweet my gestation live from the womb. So, that’s why that exists! #royalbaby” got 315 retweets. And when the duchess went into labor on July 22, “Even I’m getting sick of hearing about me” got 206 retweets. If retweets lead to followers and followers lead to more retweets, this account should have, what, at least 100,000 followers by now? But it doesn’t—it’s at 16,563. That’s a respectable number for any civilian or blogger, but for a Twitter account that’s supposed to be the hilarious pinnacle of commentary on one of the biggest stories of the year, it’s nothing. (By comparison, Will Ferrell parody account @ItsWillyFerrell—which is only “ha ha” funny, but arguably not quite followfunny—has nearly 1.4 million followers.)

Similar attempts to parody the royal baby on Twitter seem about as promising as Kim Kardashian’s singing career—so much potential (see: “Stars Are Blind“), yet in reality, so much failure. @IamRoyalBaby started tweeting on December 3 as well and seemed on track to become a viral sensation with its second tweet, “I can confirm I am not a ginger”—a clever dig at conspiracy theories surrounding Prince Harry’s true father that garnered 1,195 retweets. But that account now has just 4,530 followers. There’s also @IsKateInLabor, started in the height of the birth anticipation on July 19, which only has 64 followers. To be fair, it’s hard to set a Twitter account up for massive success when all you’re setting yourself up to tweet are variations on “yes” and “no.” But still, the royal baby has proved so far to be impervious to tractionable parody—an impressive feat in the age of Tumblr, Twitter, Reddit, and the meme-ification of everything from a photo of Hillary Clinton looking at a cell phone to a photo of a random “ridiculously photogenic guy.”

The problem with parodying the royal baby (or, if you wanted to be unnecessarily graphic about it, the royal fetus) is that the story hasn’t given us anything to laugh at. All aspiring royal-baby-driven humorists have to work with is the news that Kate was pregnant, gave birth to a healthy baby, flawlessly presented him to the world, and took him home. Like, LOL—or, not. Plump tears are still glistening in the world’s collective eye corners, because, one, we are all SAPS, and two, this story has truly been nothing but wholesome, presenting no truly comical moments to pounce on. Conversely, the author of @AngiesRightLeg had a great moment to seize when Angelina Jolie showed up to the 2012 Oscars thrusting her leg out of the slit in her gown like she was squatting for a wall sit. The same is true for the person behind @InvisibleObama, inspired by Clint Eastwood’s nonsensical rant directed toward an empty chair/imaginary Barack Obama at the 2012 Republican National Convention.

When you’re dealing with someone who’s days or even hours old—or, worse yet, unborn—they have not even a semblance of a persona. Allie Hagan, who has turned Suri’s Burn Book into a full-time job since launching it two years ago, thinks the most successful Twitter parody accounts imagine what well-known, highly photographed, but mostly silent, social-media-rejecting personalities are like. Take @NotTildaSwinton (56,581 followers; sample tweet: “The best party I ever attended was man’s discovery of fire.”) or @Queen_UK (1.1 million followers; sample tweet: “Text from The Pope: ‘Boy George! BOOM! LOLZ’ Not replying.”) “Fetuses just don’t have personalities,” Hagan says. “There’s not any joke that you can make about one fetus that’s different than a joke that you can make about another fetus.”

Little distinguishes the royal-baby parody accounts from the North West or Blue Ivy parody accounts, argues Hagan, who started Suri’s Burn Book on Tumblr when the child was five years old. At that time, Suri was beginning to earn a reputation as a stylishly dressed tot with an outlandish proclivity for high heels and completely absurd parents. “I don’t think it would have worked if Suri didn’t have five years of press behind her,” Hagan adds. “The royal baby didn’t even have a name until five minutes ago.” She’s right that none of the fetus tweets truly define the gestational period or subsequent life of Prince George. In April, @RoyalFetus offered: “If I’m born on the 4th of July will America send me a free gun?” And on December 3, @IamRoyalBaby gave us: “Sorry chaps, little scare there. Mum’s had a few drinks! #Royalbaby #Royalbabyisback.”

However, what babies Blue Ivy and North have that Prince George doesn’t are parents so absurdly famous and, well, just absurd, that it’s almost impossible to seriously imagine what their lives are like. And in fact, a North parodist made headlines and quite the splash bytweeting photos of Kim Kardashian screwing Ray J and making jokes about “why mommy is so famous.” (The account, fortunately, appears to have been shuttered.) And the people still trying to make Blue Ivy parody accounts at least have lots of ridiculous Beyoncé and Jay-Z lyrics to remix for comedic purposes, not to mention their lifestyle as big shots with yachts, planes, trains, Samsung endorsement deals, feathers made of gold and diamonds, etc.

Meanwhile, what do royal-baby parodists have to work with? Nothing. Kate and William have never intentionally had themselves photographed nude or having sex, with each other or other people. They don’t make music videos about how much money and hotness they have. In fact, they don’t make music videos at all (for shame, really). They don’t order bloggers to remove “unflattering” photos of them from the Internet, or even dress remotely weird. So people trying to parody their spawn must contend with the powerful image of Kate and William as the World’s Most Perfect Couple—a pair as relatable as they are unrelatable.

After they emerged from the Lindo Wing Tuesday with little Prince George, it was easy to forget that Kate, former commoner, had probably gotten her hair blown out, or that Prince William had clearly practiced placing his infant’s car seat in that vehicle a great many times. If they were Beyoncé and Jay-Z, she would have been wearing a leotard made of pearls, he’d have been wearing sunglasses and horsing around with Kanye West, and a driver wearing a statement necklace would have carted them and their crown-wearing infant off in a Maybach. But Kate and William bring celebrity back down to earth. As pretentious as their standing in the world is, they do everything possible to show they, as people, are not. Duchess Catherine practically went straight from her royal wedding to pushing her own grocery cart in Angelsey, where William is stationed. In lieu of a chauffeur, Prince William chose to drive his wife and newborn home from the hospital. Prince George will reportedly not even have a nanny, making mincemeat of royal tradition if Kate’s cart-pushing ways never did. The most obvious parodic characterization to make about their baby may be that he’s a wealthy little snot. But the most obvious jokes are seldom the funniest, and it’ll be an especially hard sell when everyone is so in love with the do-it-yourself royals Kate and William have so consciously convinced us they are.


Saudi Princess to be Arraigned on Human Trafficking Charges

From The Los Angeles Times:  

Saudi princess in court

Meshael Alayban, 42, one of six wives of a Saudi prince, listens to Arabic interpreter Ahmed Mekhemar in a Santa Ana courtroom. She has been released on $5-million bail. (Irfan Khan / Los Angeles Times / July 11, 2013)

By Paloma Esquivel

July 29, 2013, 7:23 a.m.


A Saudi royal princess accused of human trafficking for allegedly forcing a Kenyan woman to work for her as a domestic servant will be back in court Monday morning.

Meshael Alayban, 42, is scheduled to be arraigned Monday in Orange County Superior Court

According to prosecutors, Alayban forced the Kenyan woman to work 16 hours a day, seven days a week, for $220 a month. The woman could not leave Alayban’s Irvine summer home because her passport was kept in a safe deposit box at a local bank, prosecutors said.  

Earlier this month, the woman left the Irvine home and called police with the help of a person she met on a bus.

Alayban was arrested July 10 and charged with felony human trafficking, which carries a maximum sentence of 12 years in state prison, if convicted.

Alayban has been out of custody since the Saudi Arabian consulate posted $5 million bail on her behalf about one day after her arrest.  She was ordered to wear a GPS tracking device and told not to leave Orange County without the court’s permission. She was also barred from having contact with her alleged victim.

Prosecutors said the alleged victim came to the U.S. with Alayban and her family in May after having lived with the family in Saudi Arabia for about one year. Both had temporary visas. Alayban’s attorney, Paul S. Meyer, has said the matter boils down to a wage and hour dispute between Alayban and the servant.

The case was met with shock and outrage in Irvine, a city famous as a melting pot of many cultures. But experts and law enforcement officials said that in Saudi Arabia, the servant’s working arrangement is fairly commonplace.

“The people who are hired as such think they’re getting a benefit from it…. They’re getting a roof over their head. They’re getting fed,” said Claude Arnold, special agent in charge of homeland security investigations in Los Angeles and southern Nevada. “On the face of it they think they’re getting treated well. So they don’t think of themselves as victims.”


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Pope says it’s okay to be a gay priest

Iris Scans for School Security / CNN


05:00 AM ET

Iris scans are the new school IDs

By Laurie Segall and Erica Fink,  CNNMoney

New York (CNNMoney) – Kids lose their school IDs but they don’t often lose their eyeballs.

That’s one of the reasons why a growing number of schools are replacing traditional identification cards with iris scanners. By the fall, several schools – ranging from elementary schools to colleges – will be rolling out various iris scanning security methods.

Winthrop University in South Carolina is testing out iris scanning technology during freshman orientation this summer. Students had their eyes scanned as they received their ID cards in June.

“Iris scanning has a very high level of accuracy, and you don’t have to touch anything, said James Hammond, head of Winthrop University’s Information Technology department. “It can be hands free security.”

The college will be deploying scanning technology from New Jersey-based security company Iris ID.

Healthy Paella / Cooking Light Magazine

  • Paella, surely the most famous and beloved of all Spanish dishes, has traveled the world. Seafood paellas are as varied as the cooks who make them. The constants are good broth, short grain rice, Spanish smoked paprika, and a paella pan–although a 13-inch skillet will work, too. Although saffron in traditional in paella, it’s not crucial.

More From Cooking Light

Nutritional Information

Amount per serving

  • Calories: 179
  • Calories from fat: 32%
  • Fat: 6.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 15g
  • Carbohydrate: 15g
  • Fiber: 1.3g
  • Cholesterol: 97mg
  • Iron: 2.1mg
  • Sodium: 322mg
  • Calcium: 44mg
$ 4 ingredients on sale for ZIP 63146

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  • 1/2 cup dry white wine
  • 1/4 teaspoon saffron threads, crushed (optional)
  • 3 (8-ounce) bottles clam juice
  • 1/4 pound large shrimp, peeled and deveined
  • 1/2 pound grouper or other white fish fillets, cut into 1-inch pieces
  • 1/2 pound cleaned skinless squid, cut into 1/2-inch-thick slices
  • 1/4 teaspoon kosher salt
  • 3 tablespoons olive oil, divided $
  • 1/2 cup chopped green bell pepper $
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion $
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons Spanish smoked paprika or regular paprika
  • 1 cup chopped tomato $
  • 1 1/2 cups uncooked short-grain rice (such as Calasparra or Arborio)
  • 1 pound small mussels, scrubbed and debearded


  1. Preheat oven to 400°.
  2. Bring first 3 ingredients to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  3. Peel the shrimp, leaving tails intact. Combine shrimp, grouper, and squid in a bowl; sprinkle with salt, let stand 5 minutes. Heat 1 tablespoon oil in a 13-inch paella pan or large skillet over medium-high heat. Add fish mixture, and saute for 1 minute (the mixture will not be completely done). Remove fish mixture and any liquid from pan, and place in a bowl.
  4. Heat 2 tablespoons oil in pan over medium-high heat. Add bell peppers, onion, garlic, and paprika; sauté 3 minutes. Stir in tomato; cook 2 minutes. Stir in rice, and coat well. Add clam juice mixture; bring to a boil, and cook 3 minutes. Add reserved fish; cook 2 minutes. Add mussels to pan, nestling them into rice mixture.
  5. Bake at 400° for 15 minutes or until shells open; discard any unopened shells. Remove from oven; cover and let stand 10 minutes.

Cooking Light