Seafood Paella With Cauliflower Rice & Sofrito
    Servings
    8
    Servings
    8
    Ingredients
    • 2tablespoons macadamia nut oil
    • 1 yellow bell pepperlarge, about 2 cups, medium dice
    • 1 yellow onionlarge, about 2 cups, medium dice
    • 2tablespoons garlicfresh, minced
    • 1/2cup tomatoesdiced
    • 1tablespoon smoked paprika
    • 1teaspoon coriander
    • 1teaspoon ancho chile
    • 1teaspoon cumin
    • 1teaspoon turmeric
    • 1tablespoon saffron
    • 1 cauliflowerlarge head, about 4 cups, grated
    • 1/2cup peas
    • 1lb shrimplarge, peeled & deveined
    • 1lb scallopslarge
    • 1 1/2lb salmon filetcut into 1-2″ cubes
    • 1/2lb mussels
    • 1bunch cilantroabout 1 cup, chopped
    • 1bunch green onionsabout 1 cup, chopped
    • 2 lemonscut into quarters
    • 2 limescut into quarters
    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.

     

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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
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Add to Meal Plan:
    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

    Another recipe from Chef Honor Harvey.