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Seafood Paella With Cauliflower Rice & Sofrito

Votes: 2
Rating: 2.5
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Servings

MetricUS Imperial

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

Servings MetricUS Imperial 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

Votes: 2 Rating: 2.5 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Add to Shopping List This recipe is in your Shopping List

Instructions

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.
2. Add garlic to the pan, stir, and cook 2-3 minutes.
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.
4. Add grated cauliflower to pan and stir. Allow to cook about 3 minutes. Add in peas and stir.
5. Turn the heat down to medium.
6. 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.
7. Garnish the top with chopped cilantro and green onions.
8. Serve with lemon and lime wedges on the side.

Recipe Notes

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