Modified Shrimp and Scallop Paella

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This modified Shrimp and Scallop Paella illustrates how a renowned classic can be rejuvenated to align with dietary preferences.

Course Main Course

Cuisine Seafood

Keyword paella, scallops, shrimp

Prep Time 12

Cook Time 3

Servings people

Calories 212kcal

Cost $20

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.