Seafood and Vegetable Paella
May 18, 2024
By Sarah Mastracco
Serves 4
In this version of Seafood Paella, shrimp and mussels are the primary proteins, while traditional Spanish rice is replaced with a lighter cauliflower "rice." Given the vast array of ways to prepare this classic Spanish meal, I encourage you to customize it with your preferred additions, such as clams, calamari, lobster, scallops, or your favorite vegetables, to make it uniquely yours.
Prep Time: 15 minutes
Cook Time: 15
Total Time 25 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 medium bulb fennel, diced
3 garlic cloves, chopped fine
2 teaspoons smoked paprika
Pinch saffron threads (optional)
1 teaspoon turmeric
2 teaspoons kosher salt, plus more to taste
Pinch chili flakes (optional)
1/4 cup red wine vinegar
1 14-ounce can diced tomatoes
1 cup vegetable broth
1/2 pound medium asparagus, ends trimmed and shoots cut into 2-inch pieces on a bias
1 cup frozen (thawed) or fresh peas
2 1/2 cups cauliflower rice
1/2 pound large shrimp, peeled and deveined
1 pound PEI mussels, debearded and rinsed
Ground black pepper to taste
Garnishes:
2 tablespoons chopped parsley
2 tablespoons fennel fronds
Lemon wedges
Instructions:
In a large skillet over medium heat, add the olive oil, onions, fennel, garlic, smoked paprika, pinch saffron, turmeric, salt and a pinch of chili flakes. Cook until the vegetables are softened, about 5-8 minutes depending on the size of the dice.
Add the red wine vinegar and let simmer for a minute, then add the can of diced tomatoes and vegetable broth and bring to a simmer.
Fold in the asparagus, peas, cauliflower rice, shrimp and mussels. Cover the pot and cook at a simmer until the mussels open and shrimp are cooked through, about 3-5 minutes. Remove the top and season with salt and cracked black pepper to taste. Garnish with optional toppings like chopped parsley, fennel fronds, drizzle olive oil and lemon wedges.
Cook’s Notes:
Vegetable Variations: This recipe is easily customizable to accommodate more vegetables or adapt to a vegetarian diet. Consider adding bell peppers, artichokes, or extra peas to enrich the dish with colors and nutrients.
Cauliflower Rice: Using cauliflower rice not only makes this paella lower in carbohydrates but also adds a nice texture that absorbs all the savory broth and spices. Whether you choose fresh or frozen cauliflower rice, it easily integrates into the dish, making it a healthier alternative that doesn't skimp on taste.
Cooking Seafood: Once the seafood is added, keep a close eye as it cooks quickly, and overcooking can lead to tough shrimp or mussels.
