Paleo Paella

Name: Paleo Paella
Ingredients: 1 head Cauliflower; 1 Tbsp Ghee (Clarified Butter); 1 whole Raw Carrot, 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

14 ingredients

9 steps

Ingredients

1 head Cauliflower
1 Tbsp Ghee (Clarified Butter)
1 whole Raw Carrot, 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

Directions

1

1. Using a box grater or food processor, shred the cauliflower florets into a rice-like texture.
2

2. In a large Dutch oven, heat the ghee over medium heat.
3

3. Add the carrot, red bell pepper, and onion to the Dutch oven, and saute until the veggies have softened.
4

4. Add the smashed garlic cloves to the Dutch oven along with the chicken breasts. Continue to saute for 2 minutes.
5

5. Add the shrimp to the Dutch oven, and saute until the shrimp is no longer translucent.
6

6. Season with the saffron, turmeric, smoked paprika, and chipotle powder, stirring to make sure the seasonings are evenly distributed.
7

7. Add the riced cauliflower to the pot, and stir to combine.
8

8. Season with salt and pepper, and add the parsley. Continue to cook while stirring until the cauliflower has softened.
9

9. Garnish with extra parsley if desired, and serve.