Inspired by Mammoth Kitchen’s recipe for Paleo Paella I thought I’d give one a crack as well. I was lucky enough to find an amazing paella spice mix at the farmers markets on the weekend too so it just made life that little bit easier. Delicious, light and packed with flavour, this is a great winter dish and a fabulous dish to share with friends. I used prawns, chicken and scallops but you can use any seafood or just chicken if you prefer.
1 red onion- diced finely
2 ripe tomatoes- chopped
3 cloves garlic- crushed
1 cup veggie or chicken stock
1 head cauliflower – “riced” (pop it in the food processor and pulse until it has the consistency of rice)
1 capsicum- sliced finely
2 chicken breasts, diced
1 cup fresh scallops (optional)
1 cup fresh green prawns (optional)
1-2 tbs paella spice mix (I found this at the farmers market, if you can’t find it you can make your own- 1 tsp dried rosemary, 1 1/2 tsp sweet paprika, 1 1/2 tsp smoked paprika, 1 tsp garlic powder, pinch salt, pinch saffron threads)
1/2 cup white wine (optional)
2 tsp coconut oil
In a large frypan heat 1 tsp coconut oil and cook prawns and scallops so they are sealed and about half cooked through then remove from pan, cook chicken in the same way and remove. Add other tsp coconut oil and sauté garlic and onion until onion is soft. Add white wine and bring to simmer. Add capsicum and paella spices and stir well. Now add the stock and tomatoes and bring to simmer. Once simmering, add the seafood, chicken and ” rice” and cook for 5 mins stirring occasionally. Add the “rice” and cook for 5 more mins until rice is cooked but still firm. Dig in!