PALEO, GF, DF, KETO
Paella reminds me of camping when my children were small.
We used to camp every summer with 8 families, loads of little ones and lots of delicious food.
Each family made one elaborate, incredible meal over the course of the 3 day weekend that would feed all 8 families. In this way, we could each go all out on our one meal and relax the rest of the weekend and enjoy being fed.
One of my dear friends would make an incredible paella with a pan that spanned at least 40” across.
This grain free paella is inspired by the one I remember, scaled down to feed a family of 6 but still loaded with seafood and all of the spanish flavor I remember.
This grain free, paleo Paella is a low carb version of the traditional Spanish Paella made with cauliflower rice. Makes for an impressive dinner party meal but is also easy enough for a weeknight dinner.
I have made this with both fresh and frozen cauliflower rice and I much prefer frozen- it is easier to use, contains less water, tends to be a bit drier and so the texture is closer to traditional rice paella.
Serves 6 using a 15” paella pan.
2 -12 ounce bags of frozen cauliflower rice (8 cups cauliflower rice)
¼ cup extra virgin olive oil
18 wild caught shrimp
18 fresh mussels
1 red bell pepper, diced
1 orange bell pepper, diced
8 cloves garlic, minced
¼ - ½ lb ground chorizo less if you like your paella mild, more if you like more spice!
1 lb sliced spanish chorizo
1 teaspoon smoked paprika
1 cup tomato sauce or puree
½ teaspoon ground saffron
1 cup fresh or frozen peas
sea salt to taste
black pepper to taste
Finely mince 8 cloves of garlic. Dice the bell peppers. Peel and devein jumbo shrimp, pat dry with paper towels and season with sea salt and black pepper. Slice the chorizo. Clean mussels and clams of any sand.
Heat a 15” paella pan to medium high heat and add the olive oil. Allow oil to get hot and place shrimp seasoned side down in hot oil and cook for 1 minute per side, then remove the shrimp from the pan and set aside.
Brown the sliced spanish chorizo - about 1 minute each side and remove from the pan.
Add ground chorizo to the pan and cook until browned. Next add the diced bell peppers and cook until soft, then add the minced garlic. Cook for about a minute, then add the smoked paprika, sea salt, black pepper and tomato sauce and mix together.
Allow tomato and spices to cook for about 3 minutes then add the frozen riced cauliflower to the pan along with the saffron. Mix until well combined, then lower the heat to simmer. Allow cauliflower rice to simmer for about 5 minutes stirring constantly, and then add the sliced chorizo and shrimp back into the pan along with the mussels and clams. Nestle the shellfish into the cauliflower rice so that they heat up and open.
Sprinkle the whole dish with fresh or frozen peas and then cover the pan tightly with foil and cook for about 8-10 minutes. I usually finish this dish off in the oven, uncovered, under the broiler to brown the top and to ensure that all of the mussels and clams have opened.
Garnish your paella with lemon wedges and chopped fresh parsley and enjoy!Print