Grab your passport, we’re heading to Spain! This festive, one-pan shrimp paella is a grain-free version of the classic Spanish dish.

Paella is a flavorful and vibrantly-hued dish that originated in Spain. This crowd-pleasing recipe is shared in a large pan, perfect for big gatherings. Paella can consist of seafood, chicken, sausage or vegetables served over yellow rice seasoned with saffron and other exotic spices. To give this recipe a Paleo spin, you’ll be swapping rice with riced cauliflower. Shrimp is the protein of choice for this dish, making for a great warm weather paella, reminiscent of dining along the coast of Spain. Hey, a girl can dream, can’t she?!

Saffron threads are one of the most important components in paella. These deep orange-red threads are found inside purple crocus flowers and are cultivated by hand. Saffron’s flavor can range from sweet to perfumy to pungent. If saffron is not your thing, feel free to substitute ground cumin.

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Start by blotting shrimp with a paper towel to remove excess moisture. You want the shrimp to be as dry as possible to avoid getting too much water in the dish. Melt ghee in a large skillet and sauté the shrimp, turning after a few minutes to evenly cook on both sides. If shrimp is raw, it will require a few extra minutes to fully cook. Set shrimp aside and melt down remaining ghee to cook bell pepper and onion. Stir in tomato paste and chicken broth along with cauliflower rice and seasonings. Turmeric adds anti-inflammatory properties to the dish and is responsible for coloring the rice to the traditional yellow color paella is known for. Because turmeric is a fat soluble spice, it is best eaten with fats (think ghee) for optimum absorption. Stir in cooked shrimp and finish with fresh parsley. Serve hot with plenty of coconut water to wash it down.

Jennafer Ashley

Easy Shrimp Paella with Turmeric Cauliflower Rice

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Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:4

Easy Shrimp Paella with Turmeric Cauliflower Rice

Recipe by: Jennafer Ashley

Grab your passport, we're heading to Spain! This festive recipe is a grain-free version of the classic Spanish dish.

Tools

• Large skillet

Ingredients

• 1 lb. medium shrimp, peeled
• 4 cups cauliflower rice
• 1/2 cup sweet onion, finely chopped
• 1 cup bell pepper, chopped
• 2/3 cup chicken or bone broth
• 2 T organic tomato paste
• 2 T ghee
• 2 T parsley, finely chopped
• 1 t smoked paprika
• 1/4 t saffron threads
• 1/4 t ground turmeric
• ¼ t pepper
• 1/2 t sea salt
• 1/4 t red pepper flakes

Instructions

• Blot shrimp dry with paper towel to remove any excess liquid. In a large skillet, melt 1 tablespoon of ghee over medium heat. Add shrimp and sauté 5-7 minutes, turning once. Place cooked shrimp a bowl and set aside.
• Melt down the remaining tablespoon of ghee and stir in onion and bell pepper. Sauté until onion starts to soften, about 5 minutes.
• Stir in tomato paste and chicken broth. Add cauliflower rice, saffron threads, turmeric, smoked paprika, red pepper flakes and sea salt. Stir well. Cook for 5 minutes.
• Stir in cooked shrimp and garnish with fresh parsley.

(You’ll Also Love: Cauliflower Shrimp ‘Fried Rice’)