this one as I consider Paella to be my “signature dish”. Paella is something my family always serves on very special occasions. We would always have Paella for Noche Buena on Christmas Eve. I learned how to make paella during a visit
to Madrid many years ago. I was staying with my aunt, Chelito, who invited her good friend tita (means aunt in Spanish) Maripaz to come and teach me how to make an authentic paella mixta. It has since then become my signature, showstopper of a dish for Holidays and parties.
This however, is my paleo friendly and fabulous version. It has all the yummy comforting flavors of my paella but I substitute cauliflower for short grain rice for a healthier one pot meal.
*My recipe for basic cauliflower rice is on a previous post.
- 3/4 cup - 1 cup chicken broth
- 1/2 cup clam stock (use all chicken broth if you omit seafood)
- 8 littleneck clams, scrubbed clean
- 8 - 12 mussels, scrubbed clean
- ½ pound jumbo shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 6 ounces chorizo sausage, casing removed and crumbled (homemade or nitrate free)
- 4 chicken thighs, cubed (boneless and skinless)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 roma tomatoes, chopped
- 2 tbsp. organic tomato paste
- 2 teaspoons sea salt
- 1 teaspoon saffron threads
- ¼ teaspoon smoked paprika
- ¼ teaspoon cracked pepper
- 16 cups cauliflower rice (see recipe from a previous post)
- ¼ cup fresh parsley
- lemon wedges for garnish
1. Prepare cauliflower rice. Set aside
2. Bring the remaining broth to a boil, then add the clams and mussels. Cover and cook for 6-7 minutes, until the shells have opened up. Discard any that haven’t opened. Remove the shellfish with a slotted spoon and set aside. Add the
shrimp to the pan and cook for 2-3 minutes, until pink. Set aside with the shellfish.
2. Combine the chicken stock and clam juice in a saucepan set over medium heat. Keep warm while you cook the meat.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add
the chicken pieces and sausage. Cook for 5 minutes, stirring occasionally to brown the chicken on all sides. Remove from pan and set aside.
4. Add the remaining 1 tablespoon of oil then add onion, garlic, tomatoes, salt, tomato paste, paprika, pepper, and saffron. Continue to sauté for another 7 minutes until the onions have softened.
5. Pour ¾ cup of the broth mixture into the skillet, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the cauliflower rice and simmer for 5 - 10 minutes. Since the rice is cooked already this should not take long.
6. When most of the juices have evaporated, nestle the shrimp, clams, and mussels into the paella. Cook for another 10
minutes then remove from the heat. Let the paella stand for 10 minutes before serving.
7. Sprinkle the parsley over the top and serve each dish with a lemon wedge. Paella is best with a squeeze of fresh lemon right before eating