Indulge your taste buds with the delightful fusion of flavors in this modified Shrimp and Scallop Paella — an elegant dish born from the sun-soaked coasts of Spain and tailored for the health-conscious seafood connoisseur. Traditional paella is a masterpiece simmered with succulent seafood, saffron-kissed rice, and an array of spices. However, we're about to take it to the next level by infusing it with the principles of the paleo diet, ensuring that each bite maintains its robust flavor and nutritional value. In this post, we'll guide you through the art of crafting this sumptuous dish and share insights on how to savor it with a clear conscience and a full, contented stomach.
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Modified Shrimp and Scallop Paella
Paella is more than a dish; it's a cultural icon that holds a cherished place in Spanish cuisine. Its origins trace back to the fields of Valencia, where farmers would prepare a communal meal of rice, local game, and seasonal vegetables. Today, paella's rich history continues to permeate the global culinary landscape, evolving to feature a wide array of ingredients that cater to various tastes and dietary requirements.
No idea what to serve with this paleo-friendly paella? No problem! I love serving it with absolutely delicious Sautéed Spinach and Caramelized Onions or alongside Southwest Style Vegetable Cauliflower Rice. You can't go wrong with that.
Ingredients
Serves: 4 Prep Time: 12 minutes Cook Time: 3 minutes
- 1 head cauliflower, riced in a food processor
- Several raw shrimp, peeled and deveined
- Several scallops
- 4 tablespoon cooking fat
- ½ tablespoon crushed red pepper flakes
- A pinch of dried thyme
- 1 teaspoon Saffron Threads
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 carrots, roughly chopped
- 2 bell peppers, thinly sliced
- 1 cup cooked green peas
- A splash of chicken stock
- Sea salt and freshly ground black pepper to taste
How to Make Modified Shrimp and Scallop Paella
Heat a skillet over a medium heat and cook the shrimp and scallops with some of the cooking fat until just cooked.
Set the shrimp and scallops aside and add the onion, garlic and red pepper flakes to the skillet, along with the rest of the cooking fat. Cook for a few minutes, until onions are softened.
Add the carrots and bell peppers and cook, covered, for about 5 minutes, until the carrots start to soften.
Add the peas, riced cauliflower, a splash of chicken stock, the Saffron and a pinch of thyme.
Mix well and continue cooking for a few minutes to let all the flavors combine.
More Seafood Recipes
If you love seafood as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Seafood Gumbo Recipe
- Keto Seafood Chowder Recipe
- Marinated Asian Style Tuna Steaks
- Tomato Fish Chowder Recipe
- Mussels and Shrimp Chowder Recipe
📖 Recipe
Modified Shrimp and Scallop Paella
Ingredients
- 1 head cauliflower riced in a food processor
- Several raw shrimp peeled and deveined
- Several scallops
- 4 tablespoon cooking fat
- ½ tablespoon crushed red pepper flakes
- 1 pinch dried thyme
- 1 teaspoon Saffron Threads
- 4 cloves garlic minced
- 1 Onion, chopped
- 4 carrots roughly chopped
- 2 bell peppers thinly sliced
- 1 cup cooked green peas
- 1 splash chicken stock
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a skillet over a medium heat and cook the shrimp and scallops with some of the cooking fat until just cooked.Several raw shrimp, 4 tablespoon cooking fat, Several scallops
- Set the shrimp and scallops aside and add the onion, garlic and red pepper flakes to the skillet, along with the rest of the cooking fat. Cook for a few minutes, until onions are softened.½ tablespoon crushed red pepper flakes, 4 cloves garlic, 1 Onion, chopped
- Add the carrots and bell peppers and cook, covered, for about 5 minutes, until the carrots start to soften.4 carrots, 2 bell peppers
- Add the peas, riced cauliflower, a splash of chicken stock, the Saffron and a pinch of thyme.1 head cauliflower, Several raw shrimp, 1 pinch dried thyme, 1 teaspoon Saffron Threads, 1 cup cooked green peas, 1 splash chicken stock, Sea salt and freshly ground black pepper to taste
- Mix well and continue cooking for a few minutes to let all the flavors combine.
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