PAELLA
If you’ve ever had paella, then you know how complex and savory the flavors are. It’s a Spanish rice dish usually infused with saffron and loaded with lots of seafood and sometimes meat. Because the rice is arguably the main ingredient, a Paleo paella might seem a little counterintuitive, but this one has many of the same spices (including saffron, which gives paella its gorgeous color), as well as the more typical shrimp, chicken, and sausage. SERVES 6
PREP TIME: 15 minutes
COOK TIME: 1 hour, 40 minutes
1 large onion, sliced
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
1 head garlic
1 pound asparagus, cut into 1-inch pieces
1 pound Italian sausage
1 pound boneless chicken breast, diced
1 teaspoon ground paprika
½ cup white wine (optional; omit if strict Paleo)
1½ cups chicken broth
2 pounds raw shrimp, peeled and deveined
Pinch saffron threads
- Preheat the oven to 450°F.
- On a baking sheet, sprinkle the onion with the olive oil, and season with salt and pepper. Cut the top off the head of garlic, remove the outer papery skin, and wrap the head in aluminum foil. Roast the onion and garlic for 20 minutes.
- Transfer the cooked onion to a large bowl, leaving the garlic on the baking sheet. Put the asparagus on the baking sheet with the garlic, and roast them together for 10 minutes more. Remove the asparagus from the oven, and add to the bowl with the onion. Return the garlic to the oven to roast alone for 10 more minutes.
- In a large skillet over medium-high heat, cook the sausage until the whole outside is browned, 5 to 7 minutes per side. Remove, slice, and return to the skillet. Continue to cook, flipping and stirring, until browned inside, 5 to 7 minutes more. Remove it from the skillet, and put it in the bowl with the onion and asparagus.
- Sauté the chicken in the sausage fat until the outsides are browned, 7 to 10 minutes. Add the paprika, and season with salt and pepper.
- Pour in the wine or some chicken broth and deglaze the pan, stirring to scrape up any browned bits, and then add the rest of the chicken broth. Reduce the heat to low, and simmer for 30 minutes.
- Add the shrimp and the roasted garlic. Stir and cook until the shrimp are pink, about 5 minutes, and then return the onion, asparagus, sausage, and chicken to the skillet. Add the saffron, and continue to cook on low until ready to serve.
VARIATION 1 PAELLA WITH CAULIFLOWER RICE: Since traditional paella is cooked with rice, you can create a more authentic, but still Paleo, version of the dish by serving this on top of a bed of Plain Cauliflower Rice (here).
VARIATION 2 LOBSTER PAELLA: Make this paella extra special by serving it topped with lobster tails, steamed in an inch or two of water for about 8 minutes.
PREP TIP: You can cook all the ingredients ahead of time and throw them together 30 minutes before you’re ready to serve it.
