Seafood Paella with Cauliflower Rice & Sofrito

Nutrition Facts
Seafood Paella With Cauliflower Rice & Sofrito
Serving Size
 
8 g
Amount per Serving
Calories
425
% Daily Value*
Fat
 
11.3
g
17
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
183
mg
61
%
Sodium
 
489
mg
21
%
Potassium
 
1426
mg
41
%
Carbohydrates
 
19.3
g
6
%
Fiber
 
4.3
g
18
%
Sugar
 
5.3
g
6
%
Protein
 
62.2
g
124
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 8

Ingredients:

  • 2 tablespoons macadamia nut oil
  • 1 yellow bell pepper large, about 2 cups, medium dice
  • 1 yellow onion large, about 2 cups, medium dice
  • 2 tablespoons garlic fresh, 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 cauliflower large head, about 4 cups, grated
  • 1/2 cup peas
  • 1 lb shrimp large, peeled & deveined
  • 1 lb scallops large
  • 1 1/2 lb salmon filet cut into 1-2" cubes
  • 1/2 lb mussels
  • 1 bunch cilantro about 1 cup, chopped
  • 1 bunch green onions about 1 cup, chopped
  • 2 lemons cut into quarters
  • 2 limes cut into quarters

Directions:

  • 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.
  • Add garlic to the pan, stir, and cook 2-3 minutes.
  • 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.
  • Add grated cauliflower to pan and stir. Allow to cook about 3 minutes. Add in peas and stir.
  • Turn the heat down to medium.
  • Evenly spreading your proteins on top of the cauliflower and Sofrito, add the shrimp, scallops, salmon, and mussels. Cover with a lid and allow to cook about 5 minutes. Be sure shrimp is cooked through and is pink.
  • Garnish the top with chopped cilantro and green onions.
  • Serve with lemon and lime wedges on the side.

Notes:

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