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| Servings |
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
Ingredients
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Instructions
- 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.
Recipe Notes
Another recipe from Chef Honor Harvey.
