Quick Easy Seafood Paella Recipe

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sea salt black pepper lemon slices Instructions Cut a large head of cauliflower into 4 quarters, remove the leaves from the stalk and rinse the

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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Low carb paella Instructions Grate the cauliflower using a grater or a food processor. Alternatively, chop it finely with a knife. Diagonally slice the chorizo and chop the …

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

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pinch of sea salt and pepper 2 tbsp extra virgin olive oil (30 ml) Instructions First, soak the saffron in 1/4 cup (60 ml) of water. To rice the cauliflower, run the cauliflower florets …

Rating: 4.5/5(2)

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Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to …

Rating: 4.8/5(153)
Calories: 476 per serving1. Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.

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Instructions. Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil. Meanwhile, add the scallops over some paper towels, pat them dry and season with …

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Ingredients Ingredients 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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Using same skillet saute the cauliflower rice, red peppers, scallions, cilantro, green peas, olives, tumeric, cayenne pepper, and garlic-about 10 minutes. Add water as necessary …

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A simple and quick low carb shrimp paella that can be thrown together with ingredients in your freezer and pantry. Print Recipe Prep Time 3 mins Cook Time 15 mins …

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Recipe 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. Add in the …

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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. Add the other …

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Perfectly spiced mixed seafood paella recipe that's paleo and low-carb made with cauliflower rice for the win! You will love this classic Spanish dish. Print Pin Author: Alison …

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How do you make this Keto Sausage Shrimp Paella? In a small dish, add saffron and a pinch of salt. Crush the saffron with the back of a spoon. Warm ¼ cup of chicken stock …

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13. Seafood Paella. Hasta la vista, arroz. Paella is one of those flavor-loaded rice dishes that may seem difficult to translate to a keto lifestyle. With a little will and a big pan, …

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1 large yellow onion, chopped. 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained. 4 garlic cloves, chopped. 2 large pinches of Spanish saffron …

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All low-carb, keto friendly, and healthy deliciousness from the sea. Check out everything from buttery, flakey shrimp to savory salmon! Chinese Pan Fried Shrimp (honey+garlic) Honey …

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Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside …

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