Fish Only Paella Recipe

Listing Results Fish Only Paella Recipe

WebIngredients 1 (2 lbs) cauliflower, grated 10 oz. chorizo, sliced 1 lb boneless chicken thighs 1 (4 oz.) yellow onion, diced 4 garlic cloves, minced 2 tsp smoked paprika …

Rating: 4.5/5(6)
Calories: 613 per servingCategory: Meal

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WebHeat 1 tablespoon of avocado oil in a large paella pan or a deep 12 inch skillet over medium heat. Add the sausage and Add the …

Rating: 4.9/5(8)
Total Time: 35 minsCategory: Main CourseCalories: 306 per serving1. Heat 1 tablespoon of avocado oil in a large paella pan or a deep 12 inch skillet over medium heat. Add the sausage and brown it for 2 to 3 minutes. Remove the sausage from the pan and set it aside.
2. Add the other tablespoon of avocado oil to the same pan and saute the shallot and garlic until the garlic is fragrant, about 1 minute. Pour the tomatoes into the pan and stir to lift all of the brown bits from the bottom of the pan.
3. Add the cauliflower rice, turmeric, italian seasoning, salt and fish sauce to the pan and toss until all the ingredients are well combined. Return the sausage to the pan and toss it with the rest of the ingredients.
4. Simmer the paella for 5 to 7 minutes, until most of the liquid from the cauliflower rice has evaporated. Add the shrimp and clams, tucking them into the cauliflower rice mixture. Drizzle the butter over the shrimp and clams and sprinkle the crushed red pepper flakes on top.

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WebThis paella is super healthy, easy to make and is low carb & grain free. The combination of seafood that I used was the Spanish …

Rating: 5/5(2)
Category: Main CourseCuisine: SpanishTotal Time: 45 mins1. Cut a large head of cauliflower into 4 quarters, remove the leaves from the stalk and rinse the cauliflower under cold running water, shake off any excess water and then cut off the stalks from the cauliflower pieces and pulse in a food processor for about 20 seconds to get the cauliflower rice
2. Finely mince 4 cloves of garlic, roughly dice 1 red bell pepper, cut 1 tube of squid into small squares and season 15 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper
3. Heat a paella pan with a medium-high heat and add a 1/4 cup of extra virgin Spanish olive oil, 1 minute after adding the oil add the shrimp seasoned side down and cook for 1 minute per side, then remove the shrimp from the pan and set aside, add the diced bell peppers and mix with the oil, about 3 minutes later make a well in the middle and add the cut squid, mix around with the oil and cook for 1 minute, then make another well in the pan and add the minced garlic, 30 seconds after adding the garlic add a generous 1/2 teaspoon of smoked paprika, season with sea salt and a kiss of freshly cracked black pepper and mix everything together, then add 1/2 cup of tomato puree and season again with sea salt and mix together
4. About 3 minutes after adding the tomato puree add 4 cups of the cauliflower rice into the pan along with 1 packet of saffron in powder form and some sea salt and mix everything together until well combined, then lower the fire to a LOW heat and add the shrimp back into the pan along with 8 fresh mussels, cover the pan with foil paper and cook for about 8 minutes, then remove the pan from the heat and let it rest for about 5 minutes

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WebIngredients 1 head cauliflower riced (or 3-4 cups cauliflower rice) 6 oz. wild shrimp peeled & deveined ½ lb. mussels cleaned, pre …

Rating: 4.6/5(12)
Servings: 4Cuisine: SpanishCategory: Main Course1. Make recaito/picada by mixing ingredients in a food processor.
2. Prep cauliflower, mussels, and shrimp; set aside
3. Chop and mince vegetables
4. Add oil to pan over medium heat, add chorizo and break up with spoon as you cook. Once cooked, remove from pan and set aside.

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WebIngredients 1 onion, chopped * 3 cloves garlic, minced 1 1/2 cups cauliflower rice 1/4 teaspoon saffron, crushed 2 teaspoons smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 14- …

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WebIngredients: 1½ cup chicken broth 1 cup clam stock (use all chicken broth if you omit seafood) 6 littleneck clams, scrubbed clean 6 mussels, scrubbed clean ½ pound jumbo shrimp, peeled and deveined 2 …

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WebRecipe Steps steps 4 40 min Step 1 Dice the red bell pepper and the yellow bell pepper. Mince the garlic cloves. Preheat a large nonstick skillet over medium-high heat until hot. …

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WebInstructions Thaw cauliflower rice, drain well. In a small bowl, add saffron threads to the warmed chicken broth, allow to sit for 10 minutes. As the saffron is …

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WebThe breading is replaced with pork rind crumbs and coconut flour, making these low-carb, crunchy fish sticks a hit for eaters of all ages. I highly recommend the …

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Web1 lb. raw white rice (about 2 cups) 2 ¼ lbs. white fish such as sea bass, tilapia, cod, halibut. 40 ounces fish or vegetable stock. Generous pinch of saffron. ¾ cup white onion chopped. ½ cup green pepper, chopped. ½ …

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WebVLOG #21#paella #lowcarb #seafoodpaella #lowcarbpaellaPAELLA is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spani

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Web1. Rinse the fish, pat dry and cut into bite-size pieces. Clean the mussels and discard any that opened. Loosen the half of the mussels from the shell and keep the rest as a garnish for the paella. Peel the onion and the …

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WebToday I was in the mood for authentic Paella with rich spices and exotic saffron sauce! This cauliflower version is easy, Paleo, grain-free, and extremely low in carbs. Traditional Spanish Paella is usually made with …

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WebPour the hot broth into the cauli rice. Cooking, stirring often with a wooden spoon or silicon spatula until the cauli rice is tender (but not soggy, it should have some …

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WebHeat oil in a paella pan or large heavy-based skillet. Sauté onion, garlic and chicken until chicken is browned. Add rice and coat in the oil. Add stock and saffron and smooth out …

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