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?
- 5.0 stars
- 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
- 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.