Mixed Seafood Paella
.svg){kind=icon}
Ingredients
1½ cup chicken broth
1 cup clam stock (use all chicken broth if you omit seafood)
6 little neck clams, scrubbed clean
6 mussels, scrubbed clean
½ pound jumbo shrimp, peeled and deveined
2 TBSP extra virgin olive oil
6 ounces chorizo sausage, casing removed and crumbled (homemade or nitrate free)
2 chicken thighs, cubed (boneless and skinless)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 roma tomatoes, chopped
2 tsp sea salt
1 tsp saffron threads
¼ tsp smoked paprika
¼ tsp cracked pepper
1 head cauliflower (about 4 cups chopped)
¼ cup fresh parsley
lemon wedges for garnish
354 ml chicken broth
236 ml clam stock (use all chicken broth if you omit seafood)
6 little neck clams, scrubbed clean
6 mussels, scrubbed clean
227 grams jumbo shrimp, peeled and deveined
2 TBSP (30 ml) extra virgin olive oil
170 grams chorizo sausage, casing removed and crumbled (homemade or nitrate free)
2 chicken thighs, cubed (boneless and skinless)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 roma tomatoes, chopped
2 tsp (10 ml) sea salt
1 tsp (5 ml) saffron threads
¼ tsp (1.25 ml) smoked paprika
¼ tsp (1.25 ml) cracked pepper
1 head cauliflower (about 400 grams chopped)
¼ cup fresh parsley
lemon wedges for garnish
.svg)
Instructions
- Place the cauliflower florettes in a blender or food processor, and chop finely until it resembles short-grain rice. Set off to the side.
- Combine the chicken stock and clam juice in a saucepan set over medium heat. Keep warm while you cook the meat.
- Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and sausage.
- Cook for 5 minutes, stirring occasionally to brown the chicken on all sides.
- Add the remaining 1 tablespoon (15 ml) of oil, onion, garlic, tomatoes, salt, paprika, pepper, and saffron. Continue to sauté for another 7 minutes until the onions have softened.
- Pour ¾ cup (177 ml) of the broth mixture into the skillet, stirring to scrape up the browned bits from the bottom of the skillet.
- Stir in the riced cauliflower and simmer for 15 minutes.
- Bring the remaining broth to a boil, then add the clams and mussels.
- Cover and cook for 6-7 minutes, until the shells have opened up. Discard any that haven’t opened.
- Remove the shellfish with a slotted spoon and set aside.
- Add the shrimp to the pan and cook for 2-3 minutes, until pink. Set aside with the shellfish.
- When the cauliflower is tender and most of the juices have evaporated, nestle the shrimp, clams, and mussels into the paella. Cook for another 10 minutes then remove from the heat.
- Let the paella stand for 10 minutes before serving.
- Sprinkle the parsley over the top and serve each dish with a lemon wedge. Paella is best with a squeeze of fresh lemon right before eating.
Nutritional Info
Storage
Notes
Paella is a traditional Spanish dish of short-grain rice, saffron and good quality olive oil. There are 3 different popular versions: seafood, vegetarian, or mixed meat and seafood. My favorite is this mixed version. The variety of seafood balances the spice of the chorizo and gives it a subtle smooth flavor. Being grain-free, I used cauliflower chopped up very finely to resemble rice grains. Once cooked, the “riced” cauliflower tenderizes and mimics the consistency of rice.
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments