Last Updated on 17 July 2020 by Ray Plumlee
Me and my friend were sharing this meal a few weeks ago…
“No, no, no. You pronounced it wrong.” I exclaimed while squeezing lemon on this delicious dish. “It’s pronounced as PA-EH-YA.” “Really?! I thought it was PA-EL-YA!” He replied with so much amazement! “Well, you’ve been living a lie. Don’t get me started with the rice.” I said while handing him a spoon. He looked confused. “What’s with the rice?” I smiled and said “You’ll find out soon.”
Paella came from Spain. Valencia, Spain to be specific. Originally, the Valencians prepared Paella with whatever ingredients they have on hand. Today, it is widely known not only to the rest of Spain but also to the rest of the world. Paella may contain the following but not limited to: pork, chicken, shellfish, fish, squid, beans and vegetables. Basically anything that will taste good on rice will do just fine. The name “Paella” also comes from a special type of pan that s used to make it. This pan is made of metal, round in shape and is flat. It comes in different sizes and the sizes depend on how much paella is needed to be cooked. The biggest I’ve seen so far?
Wouldn’t it be fun to use an excavator to mix your Paella? That’s a lot of rice! Speaking of rice, Paella’s rice has a beautiful golden color. This is because saffron is also used in the dish and it’s not paella if it doesn’t have saffron. Majority of the saffron in the world grows along a belt of land near the Mediterranean. To obtain just one pound of saffron, around 75,000 flowers must be harvested. Not to mention saffron is the most expensive spice in the world! Probably one of the reasons why Paella is very much prized. In this Paleo version of Paella, we are gonna be using cauliflower rice. Just click this link to know how to make Cauliflower Rice. Once your rice is ready, follow the rest of the recipe below.
Paleo Seafood Paella Recipe
What You Need:
- 9 oz (255 grams) monkfish
- 4 garlic cloves
- 1 onion
- 2 medium-sized peppers (any color)
- 4 tomatoes
- 2-3 tbsp coconut oil
- 12 tiger prawns
- 8 oz (227 grams) mussels
- pinch of saffron
- 2 tsp parsley
- 1 tbsp tomato paste
- 7 fl oz (4/5 cup) chicken stock
- Dice the monkfish, garlic, onion, peppers and tomatoes.
- 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.
- 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.
- 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.
- Add your cauliflower rice to the pan, along with the saved monkfish for the last 3-5 minutes of cooking until heated through.
Typically, the paella pan is brought to the table once the meal has finished cooking. It is then set on the table and people eat together directly from the pan. If you don’t mind going a bit far from authentic, you can basically add different ingredients to your liking. You can add other seafood like cuttlefish, squid, salmon and maybe crayfish? What do you want to see in your Paella? Share your ideas in the comments section below!
“Hey! This isn’t rice!” He wasn’t mad, really. “but I like it! If this is a lie then this is the most delicious lie I’ve tasted!” I smiled. “So, you ready to go Paleo?” “Probably after eating those donuts in the fridge.” We both laughed. Camera zooms out. Closing credits read “Eat Well, Be Well, Farewell.”