Recipe Detail

Seafood Paella with Cauliflower Rice

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Number of Servings:


  1. 1 bags - mussels
  2. 1 bags - peeled, cooked shrimp (smaller shrimp work best)
  3. 1 pounds - calamari uncooked
  4. 2 pounds - cauliflower rice (Not frozen packages)
  5. - extra virgin olive oil
  6. 3 cloves - garlic chopped
  7. 1 - large white onion chopped
  8. 3 - lemons (2 zested, 1 whole for juice)
  9. 1 - jalapeno pepper chopped (optional)
  10. - oregano, paprika, red pepper flakes to taste
  11. 1 - pinch of saffron
  12. - fresh parsley chopped
  13. - salt and pepper to taste


You need to prepare each component separately, and then combine at the end.

Pick out mussels that are already open and discard (open means they are bad). Bring a pot of water and oil to a boil (not too much water, you don’t need it to cover all the mussels). Add the mussels and let them cook for 5-10 minutes (until they all open). Set aside.

Set aside as they are already cooked and peeled.

If they calamari are not pre-cut, cut them in small rolls. In a pan, heat olive oil until very hot. Add the calamari to the oil and cook for 2 minutes EXACTLY! Any longer they will get rubbery and tasteless. Once calamari is cooked, drizzle with lemon juice. Set aside.

In a large pot, heat olive oil until hot and add onions, garlic and the jalapenos. Once they are brown, add the parsley, saffron and then the cauliflower rice. Stir constantly for 2 minutes.

Combine the rice with the mussels, shrimp and calamari and mix together. Squeeze in the juice from one lemon; add the lemon zest, oregano, paprika, red pepper flakes, salt and pepper.

Mix thoroughly so the flavors are combined.


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