Paleo caveman diet

Paella

2 pinches of saffron threads

¼ cup hot water

2 pounds (907 g) littleneck clams, live in the shell

2 tablespoons (30 ml) olive oil

1 large yellow onion, peeled and diced

1 large red bell pepper, seeded, deribbed and diced

1 large green bell pepper, seeded, deribbed and diced

4 cloves garlic, peeled and minced

3 cups (720 ml) Cauliflower Rice (see How to Make Cauliflower Rice)

One 14½-ounce can diced tomatoes, drained

1½ cups chicken stock

2 teaspoons (10 ml) smoked paprika

1 pound (454 g) large shrimp (26-30 count), in the shell

½ pound chorizo links, cut on the bias into ½-inch slices

1. In a small bowl, soak the saffron threads in
   the hot water.
2. Place the clams in a large bowl, cover them with fresh water and allow them to purge themselves of sand for 15 to 20 minutes, while you work on the paella.
3. Heat the oil over medium heat in a very large skillet or paella pan that is already hot. Sauté the onions for 5В minutes, or until almost translucent. Stir in the red and green peppers and garlic and cook for 2 to 3В minutes more.
4. Add the Cauliflower Rice, and combine well with the vegetables. Then add the saffron/water mixture, the tomatoes, chicken stock and paprika, stirring well. Allow this to simmer for 5 minutes to cook off some of the liquid.
5. Remove the clams from the water when they are done soaking, and discard any clams that remain open when tapped with your fingers.
6. Add the shrimp, chorizo and clams to the skillet or paella pan, and cook until the liquid has burned off and all the clams have opened. Discard any clams that don’t open.

VARIATIONS: You can use any protein you see fit in this dish. Should you not wish to use seafood, use any meats of your choosing. Of course, you can also add any vegetables you’d like to create your own variation on this paella.

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This paleo paella trades rice for cauliflower rice and loads the pan with littleneck clams, shell-on shrimp, and sliced chorizo. Saffron and smoked paprika bring the traditional Spanish flavor, and everything simmers in one skillet. It looks spectacular and cooks in about 30 minutes.

Pro Tips

• Soak the saffron threads in the hot water first. The steeping liquid is what spreads that distinctive flavor and golden color through the whole pan.
• Purge the live clams in fresh water for 15-20 minutes before cooking. Tap any that stay open and discard them - and discard any that never open after cooking.
• Let the pan simmer 5 minutes after the tomatoes, stock, and paprika go in to cook off some of the liquid before the seafood joins.
• Cook until the liquid has burned off and every clam has opened. The drier pan is what gives cauliflower rice its proper paella texture.
• The recipe is endlessly flexible - if seafood is not your thing, use any meats of your choosing, and add whatever vegetables you like.

Frequently Asked Questions

Is this paella paleo?

With cauliflower rice standing in for traditional rice, it is - seafood, chorizo, peppers, tomatoes, and spices. Check the chorizo label for fillers.

Can I make paella ahead of time?

It is best served straight from the pan as soon as the clams open. Leftovers keep for 2 days in the fridge, though the seafood firms up.

What can I use instead of clams?

Skip the clams and add more shrimp, or use any other protein you have. The paella welcomes whatever you throw at it.

How do I know which clams are safe to eat?

Discard any that stay open when tapped before cooking, and any that do not open after cooking. Everything else is good to eat.

Recipe Card

Stav Kogan

Paella

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 pinches of saffron threads
• ¼ cup hot water
• 2 lb littleneck clams, live in the shell
• 2 tbsp olive oil
• 1 large yellow onion, peeled and diced
• 1 large red bell pepper, seeded, deribbed and diced
• 1 large green bell pepper, seeded, deribbed and diced
• 4 cloves garlic, peeled and minced
• 3 cups Cauliflower Rice (see How to Make Cauliflower Rice)
• One 14½-ounce can diced tomatoes, drained
• 2 tsp smoked paprika
• 1 lb large shrimp (26-30 count), in the shell
• ½ lb chorizo links, cut on the bias into ½-inch slices

Method

 

1. In a small bowl, soak the saffron threads in
2. Place the clams in a large bowl, cover them with fresh water and allow them to purge themselves of sand for 15 to 20 minutes, while you work on the paella.
3. Heat the oil over medium heat in a very large skillet or paella pan that is already hot.
4. Sauté the onions for 5В minutes, or until almost translucent.
5. Stir in the red and green peppers and garlic and cook for 2 to 3В minutes more.
6. Add the Cauliflower Rice, and combine well with the vegetables.
7. Then add the saffron/water mixture, the tomatoes, chicken stock and paprika, stirring well. Allow this to simmer for 5 minutes to cook off some of the liquid.
8. Remove the clams from the water when they are done soaking, and discard any clams that remain open when tapped with your fingers.
9. Add the shrimp, chorizo and clams to the skillet or paella pan, and cook until the liquid has burned off and all the clams have opened.
10. Discard any clams that don’t open.

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