I know, this is a really crappy picture for a really delicious meal, especially since this is day 2 of leftovers. I was again not planning to post this recipe because I made it with real rice. It was so good, though, I decided to post it and figured you could decide whether to make it with rice or cauliflower rice.
My parents were visiting last weekend and they love shrimp and so does my family, so I figured I’d get the shrimp and find the recipe later. I always make the same ginger lime shrimp recipe from Well Fed when they are here (note to self to post that next time I make it) so I searched for something else to please the crowd. I found this Paella recipe which I adapted from Weeknight Paleo, by Amber Bean. I think I might have made it before, but it was definitely much better this time. Everyone cleaned their plate, including my Dad, who is often a little picky with ethnic-like food.
Paella – Adapted from Weeknight Paleo
Prep Time: 10 – 15 minutes, excluding peeling shrimp and/or cooking chicken, allow time earlier in the day to do this
Cook Time: 30 minutes
Servings: at least 8, you can cut quantities in half or 1/3
1 1/2 – 2 lbs. pre-cooked chicken (I roasted chicken thighs, but you could use a rotisserie chicken or any leftover grilled chicken)
- 1 1/2 – 2 lbs. wild shrimp (I had to peel mine, so that added a lot of time not shown above), rinsed well
- 20 oz. bag of frozen basmatic rice or diced cauliflower, about 1 head
- 4 scallions finely chopped
- 1 can diced mild chilies
- 2 tbsp. fish sauce
- 3 tbsp. garlic infused olive oil
- 2 tbsp. paprika
- 2 cans of fire roasted diced tomatoes
- 2 red peppers chopped
- 2 small zucchinis chopped
- 1 cup shredded carrots
- 1/2 cup chopped cilantro
- 12 – 16 oz. chicken broth
- Saffron threads and/or 2 tbsp. turmeric (see explanation below)
- salt and pepper to taste
- Dissolve saffron threads into lukewarm water
- Place rice in microwave safe bowl and defrost/cook until thawed, but not steaming.
- Place 1 tbsp. olive oil in medium pan over medium heat, add shrimp to pan and cook until just a little bit pink. Set aside.
- In a dutch oven, heat the remaining olive oil over medium heat.
- Add peppers, scallions, carrots, zucchini and cook until just getting tender about 2 – 3 minutes.
- Add rice to pan (either real or cauliflower) along with chilies, fish sauce, diced tomatoes and paprika, stir well.
- Then add chicken and shrimp to the pan, along with chicken broth, saffron and/or turmeric. When I added the saffron threads, the flavor of the dish was too mild. So, I used turmeric along with it which is much less expensive, super healthy and very tasty.
- Stir well, add salt and pepper and taste to make sure consistency and flavor is good. Add more turmeric, salt and pepper, chicken broth, paprika and oil as needed.
- Add cilantro and simmer another 5 – 10 minutes to let flavors blend.
- Serve immediately!