PALEO‬ PAËLLA RECIPE


PALEO‬ PAËLLA RECIPE

PALEO‬ PAËLLA RECIPE

PALEO‬ PAËLLA RECIPE
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3490 calories
164 g
1368 g
141 g
383 g
38 g
3476 g
10314 g
34 g
0 g
80 g
Nutrition Facts
Serving Size
3476g
Amount Per Serving
Calories 3490
Calories from Fat 1260
% Daily Value *
Total Fat 141g
217%
Saturated Fat 38g
191%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 56g
Cholesterol 1368mg
456%
Sodium 10314mg
430%
Total Carbohydrates 164g
55%
Dietary Fiber 29g
114%
Sugars 34g
Protein 383g
Vitamin A
151%
Vitamin C
995%
Calcium
101%
Iron
426%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 large head cauliflower
  2. 2 small onions, chopped
  3. Generous sprinkle of salt and pepper
  4. 1 cup chicken stock
  5. 1 pinch saffron
  6. 2 tbsp Old Bay Seasoning
  7. 2 tsp Dijon mustard
  8. 2 Italian style sausages
  9. 2lb fresh mussels, cleaned
  10. 1 large skinless, boneless chicken breast, cut into bite size chunks
  11. 150g bay scallops, patted dry
  12. 1lb raw shrimp, patted dry (I used size 26-30)
  13. 3 small tomatoes, diced
  14. 1 cup black olives, pitted and sliced
  15. A large handful fresh parsley, chopped
  16. Olive oil, to drizzle at the moment of serving

Instructions
  1. Use a box grater or the grater disc of your food processor to grate the cauliflower. Set aside.
  2. In a small saucepan, add the chicken stock and sausage and bring to a simmer. Cook the sausage for about 3-4 minutes then kill the heat, remove the sausage to a plate and set aside to cool.
  3. Add the saffron to the chicken stock and set it aside to infuse for a few minutes.
  4. Heat some coconut oil in a large skillet over medium high heat. Add the pieces of chicken, sprinkle with salt and pepper and cook until nice and golden brown on all sides. Add the onion and continue cooking until the onion softens and becomes translucent. Toss the chicken and onion to one side of the pan.
  5. Slice the sausage into thick slices and add them to the skillet. Cook until a lovely brown crust forms on each side of the slices.
  6. Mix the Dijon mustard and Old Bay spices into the saffron infused chicken stock. Pour that over the sausage chicken mixture and bring up to a simmer. Lower the heat and continue cooking until the liquid has reduced by half.
  7. Add the cauliflower rice and cook for 2-3 minutes, then throw in shrimp, bay scallops and mussels. Cover and continue cooking over low heat for about 3-5 minutes, until the shrimp turns pink and the mussels open up*.
  8. Kill the heat and let stand for about 5 minutes to allow flavors to mingle. Stir in fresh tomatoes, olives and parsley.
  9. Drizzle liberally with olive oil at the moment of serving.

beta
calories
3490
fat
141g
protein
383g
carbs
164g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/
PALEO‬ PAËLLA RECIPE

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