Seafood Paella with cauliflower ”rice”

Cauliflower is really versatile. In this recipe it is grated and used as a low glycemic substitute for rice. The flavors from the paprika, saffron and seafood work great with the cauliflower, and with some small modifications to the traditional paella recipe the result is almost identical.Seafood Paella with cauliflower ”rice”


2-3 tablespoons good quality olive oil
100 g (3,5 oz) salmon fillet
100 g (3,5 oz) halibut
4 large shrimps
500 g (18 oz) unpeeled shrimp
500 g (18 oz) mussels
1 big cauliflower grated
1 red onion
1/3 red paprika
1/3 yellow paprika
1/3 green paprika
4 tablespoons green peas
2 cloves of garlic
2 tablespoons chopped parsley
½ teaspoon chopped rosemary
1 teaspoon dried oregano
1 teaspoon paprika powder
1 pinch cayenne pepper
1 pinch saffron
1 teaspoon salt

Start by making the broth. Peel the shrimp and fry the shrimp peel and heads in a little olive oil until it is pink. Pour in 3 dl (10 fl. oz) water, cover with a lid and let it simmer over low heat for 20 minutes.

Cut the fish in cubes and set aside. Grate the cauliflower, cut the paprika in strips, the onion in thin wedges and measure out the peas. Put it all in different bowls and set aside.

Prepare the seasoning; chop the garlic, rosemary and half of the parsley, and mix with the paprika powder, cayenne pepper, salt and saffron.

Sieve the broth; it should be about 1 dl (3,3 fl. oz).

Warm up the paella pan, or a large skillet over medium heat. Pour in olive oil and fry the fish and shrimps. It doesn’t need much time. Remove from the pan and save for later. Add more oil if necessary and fry the paprika and onion. Stir occasionally, and after a minute or two, add the cauliflower. Stir in the spices; let them fry a bit, then pour in the broth. Place the large shrimps and mussels in the paella and let them cook until the shrimp turn pink on both sides and the mussels open. Add peas, the fish and the shrimps, and fold it in the paella. Salt to taste and sprinkle with parsley.


© endo(f)pain – 2014 – All rights reserved

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