Paleo Paella
This Paleo Paella recipe is a fun spin on the classic paella dish that is Whole30 and Paleo friendly!
Ingredients
- 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
- 28 oz can fire roasted tomatoes
- 2-3 tablespoons chicken broth
- 1 green bell pepper cut into bite-sized pieces
- 6 oz 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 homemade 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.
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