Seafood Paella With Cauliflower Rice & Sofrito

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Seafood Paella With Cauliflower Rice & Sofrito
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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
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
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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

Another recipe from Chef Honor Harvey.

 

Nutrition Facts
Seafood Paella With Cauliflower Rice & Sofrito
Amount Per Serving (8g)
Calories 425 Calories from Fat 102
% Daily Value*
Total Fat 11.3g 17%
Saturated Fat 1.5g 8%
Cholesterol 183mg 61%
Sodium 489mg 20%
Potassium 1426mg 41%
Total Carbohydrates 19.3g 6%
Dietary Fiber 4.3g 17%
Sugars 5.3g
Protein 62.2g 124%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Seafood Paella With Cauliflower Rice & Sofrito
Amount Per Serving (8g)
Calories 425 Calories from Fat 102
% Daily Value*
Total Fat 11.3g 17%
Saturated Fat 1.5g 8%
Cholesterol 183mg 61%
Sodium 489mg 20%
Potassium 1426mg 41%
Total Carbohydrates 19.3g 6%
Dietary Fiber 4.3g 17%
Sugars 5.3g
Protein 62.2g 124%
* Percent Daily Values are based on a 2000 calorie diet.

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