Paleo Paella (Edit recipe)

Paella is widely regarded as a Spanish dish, though it is truly a regional dish to Valencia. This particular version is called "Paella Mixta," (literally meaning "mixture) which has a combination of chicken and shrimp. Enjoy this exotic dish to spice up any weeknight meal!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	392
Fat:	19 g
Carbohydrates:	12 g
Protein:	40 g
Cholesterol:	253 g
Sodium:	730 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Primal Palate

Serves: 2

Ingredients

1 head Cauliflower
1 Tbsp Ghee
1 whole Carrots, peeled and diced
1 Red Bell Pepper, diced
1 Yellow Onion, diced
3 cloves Garlic, smashed
1/2 lb Skinless Chicken Breast, boneless, cut into bite-sized pieces
1/2 lb Raw Shrimp, peeled and deveined
4 pieces Saffron
2 tsp Smoked Paprika
1 tsp Chipotle Powder
Salt and Pepper, to taste
1 bunch Parsley, 1 handful flat leaf, plus extra for garnish
1 tsp Turmeric

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Using a box grater or food processor, shred the cauliflower florets into a rice-like texture.
In a large Dutch oven, heat the ghee over medium heat.
Add the carrot, red bell pepper, and onion to the Dutch oven, and sauté until the veggies have softened.
Add the smashed garlic cloves to the Dutch oven along with the chicken breasts. Continue to sauté for 2 minutes.
Add the shrimp to the Dutch oven, and sauté until the shrimp is no longer translucent.
Season with the saffron, turmeric, smoked paprika, and chipotle powder, stirring to make sure the seasonings are evenly distributed.
Add the riced cauliflower to the pot, and stir to combine.
Season with salt and pepper, and add the parsley. Continue to cook while stirring until the cauliflower has softened.
Garnish with extra parsley if desired, and serve.