Seafood Paella with Cauliflower Rice & Sofrito

Ingredients

  • 2 tablespoons macadamia nut oil
  • 1 large yellow bell pepper, about 2 cups, medium dice
  • 1 large yellow onion, about 2 cups, medium dice
  • 2 tablespoons fresh garlic, minced
  • 1/2 cup tomatoes, diced
  • 1 tablespoon smoked paprika
  • 1 teaspoon coriander
  • 1 teaspoon ancho chile
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon saffron
  • 1 large head cauliflower, about 4 cups, grated
  • 1/2 cup peas
  • 1 lb large shrimp,peeled & deveined
  • 1 lb large scallops
  • 1 1/2 lb salmon filet cut into 1-2" cubes
  • 1/2 lb mussels
  • 1 bunch green onions (about 1 cup, chopped)
  • 1 bunch cilantro (about 1 cup, chopped)
  • 2 lemons cut into quarters
  • 2 limes cut into quarters

Method

Step 1

Heat a large sauté pan or paella pan on high heat. Add the oil, yellow bell pepper, and yellow onion and allow to cook until golden and tender.

Step 2

Add garlic to the pan, stir, and cook 2-3 minutes.

Step 3

Add diced tomatoes and cook another 2-3 minutes. While this is cooking, add in smoked paprika, coriander, ancho chile, cumin, turmeric, and saffron. Stir and allow spices to toast briefly for 2 minutes. Quickly stir in ¼ cup water. This will create your Sofrito.

Step 4

Add grated cauliflower to pan and stir. Allow to cook about 3 minutes. Add in peas and stir. Turn the heat down to medium.

Step 5

Evenly spread the shrimp, scallops, salmon, and mussels on top of the cauliflower and Sofrito. Cover with a lid and allow to cook about 5 minutes. Be sure shrimp is cooked through and is pink.

Step 6

Garnish the top with chopped cilantro and green onions. Serve with lemon and lime wedges on the side.

Nutritional Information

Nutritional analysis per serving: Calories 325, carbs 17 g, Fat 14 g, Protein 44 g, Sodium 204 mg, sugar 4 g

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