Description
This Paleo Paella recipe is a fun spin on the classic paella dish that is Whole30 and Paleo friendly!
Ingredients
Scale
- 3 tablespoons ghee (sub coconut oil, if desired)
- 1 tablespoon garlic, minced
- 1 cup sweet yellow onion, chopped
- 1 large stalk celery, thinly sliced
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- pinch of ground black pepper
- 28oz can fire roasted tomatoes
- 2–3 tablespoons chicken broth
- 1 green bell pepper, cut into bite-sized pieces
- 6oz chorizo, sliced
- 1 lb mussels
- 1/2 – 3/4 lb clams
- 1/2 – 1 lb raw shrimp, tail-on
Instructions
- Bring a large cast iron skillet to a medium-high heat and add ghee to melt.
- Add garlic to the hot pan and move around until fragrant. Add onion, celery, paprika, and a pinch of salt and pepper. Let cook for a few minutes or until slightly softened.
- Add tomatoes, broth, and 1 teaspoon of salt. Mix and let simmer, uncovered, for approximately 5-10 minutes.
- Add green pepper and chorizo; mix. Add clams and shrimp, ensure sauce is simmering, and cover tightly for 3 minutes.
- Remove lid just long enough to add mussels, cover tightly again for 5 minutes.
- Uncover, mix, and then cover and continue cooking for about 5 minutes.
- By this time, all the mussels and clams should be open and your shrimp should be fully cooked.
- Taste and add any additional salt or pepper, as needed.
- Serve with cauliflower rice to be Whole30/Paleo compliant or use another type of rice, if desired.
Notes
- Storage: typically we suggest enjoying seafood right away, but you can keep leftovers in an airtight container for up to 3 days in the fridge. If you do, we suggest removing the mussels and clams from their shell to reheat.
Nutrition
- Serving Size: 6 oz
- Calories: 295
- Sugar: 3.7 g
- Sodium: 1051.1 mg
- Fat: 14.4 g
- Carbohydrates: 11.7 g
- Protein: 28.1 g
- Cholesterol: 145.9 mg