Seafood paella is a festive dish. It’s the sort of thing you want to enjoy on the patio, surrounded by friends on a warm summer evening.
Cauliflower gives a similar texture to rice and it absorbs the rich umami of mushrooms, salmon, and shellfish. It’s true that seafood paella is a meal unto itself – but don’t let that stop you from finishing with something sweet. , perhaps?
Seafood Paella
- 4.7 stars
- 15m
- 30m
- 45m
Ingredients
- 1 head cauliflower
- 1 onion
- 4 cloves garlic
- 8 oz mushrooms
- 1/2 lb AIP sausage
- 1 c cooked chicken
- 2 tbsp. extra virgin olive oil
- 1 tsp. ground cinnamon
- 2 tsp. oregano
- 1 pinch saffron
- 8 prawns
- 1/2 lb salmon
- 1/2 lb crab meat, or scallops
- 12 mussels
- 1/2 bunch parsley
- 1 lemon
Instructions
- Chop cauliflower into florets and place in a food processor. Pulse until cauliflower is the approximate consistency of rice.
- Mince onion and garlic. Thinly slice the mushrooms. Slice chorizo into half inch slices. Coarsely chop the chicken if using.
- Heat a heavy based saucepan, paella pan or wok over medium heat. Cook sausage until cooked through. Using a slotted spoon, remove the sausage and set aside.
- Add olive oil, onion, garlic, oregano, and saffron to the pan and sauté for about a minute. Add the mushrooms and sauté.
- Add the cauliflower rice to the pan and sauté until it begins to soften.
- Place prawns, fish, scallops, and mussels (having discarded any that are opened already) over cauliflower rice and cover with lid. Allow to cook for about 8 –10 minutes, or until fish is just cooked and the mussels have steamed open.
- Add the sausage back into the pan and incorporate well.
- Chop parsley and cut lemon into wedges.
- Serve garnished with chopped parsley and lemon wedges.
Nutrition
- 565
- 60g
- 19g
- 5g
- 24g
- 7g
- 226mg
- 5g
- 1714mg
Joanne
Unexpectedly wonderful. This recipe didn’t sound like it would taste good, but the components came together really well. Oddly, the cinnamon is key! You certainly do not need to use all those different kinds of meat.
Mg
When do you add the cinnamon?
Carrie
Lots of work but tastes great