For this version of seafood paella, adapted from Spain: A Culinary Road Trip by Mario Batali, I've put a healthier spin on tradition by using brown rice. Since brown rice usually takes twice the time to cook as white rice, I steam the brown rice in seafood stock in a rice cooker until most of the liquid is absorbed, and then add the rice to the paella at the appropriate time. Sometimes as a cheaper option I use turmeric instead of saffron. The one thing you don't want to substitute is the smoked sweet Spanish paprika, a defining flavor for the dish. To make the seafood stock, I make use of the discarded shrimp shells, and have also included an adapted version of the book's recipe below.

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