Seafood Paella recipe

Seafood Paella recipe


Based on the Spanish classic, this paleo version uses cauliflower rice and the best of the sea.

9 oz monkfish
4 garlic cloves
1 onion
2 peppers
4 tomatoes
2-3 tbsp coconut oil
12 tiger prawns
8 oz mussels
Pinch of saffron
2 tsp parsley
1 tbsp tomato paste
7 fl oz chicken stock
1 head of cauliflower

1. Dice the monkfish, garlic, onion, peppers and tomatoes.

2. Heat the oil in a wok or large saucepan and cook the fish for 2-4 minutes on each side until brown all over. Remove from the pan.

3. in the same pan, adding a little more oil if necessary, cook the garlic, onion, peppers and tomatoes for 5 minutes, until softening. Stir often.

4. Add the prawns, mussels, saffron, parsley, paste and stock. Bring to the boil then cover and cook for 10 minutes, until the mussels have opened and the prawns are cooked through.

5. Use a food processor to chop the cauliflower into rice sized grains. Add to the pan, along with the saved monkfish for the last 3-5 minutes of cooking until heated through.

Makes four servings.
Each serving has 391 calories.
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