06 May Perfect Paella With Cauliflower Rice
| Serves 4 to 6 3 cups cauliflower rice 2 cups frozen shrimp 1 cup frozen scallops 1 cup frozen peas ½ cup chicken broth 2 tablespoons tomato paste ⅔ tablespoon extra-virgin olive oil 1½ teaspoons fresh thyme ½ teaspoon dried basil ¼ teaspoon turmeric ¼ teaspoon cumin 2 bay leaves 2 “diced” garlic cloves 1 large “yellow or orange” bell pepper (thinly sliced lengthwise) 1 “diced” medium onion 1 package Mild Italian or Mexican Style Chicken Sausage (“sliced”) 1 can “undrained” diced tomatoes Fresh basil for garnish | Over medium heat, place the olive oil in a large skillet or paella pan. Stir in 2 cups of cauliflower rice and cook (approximately 4 to 5 minutes, while stirring). Add the garlic, bell pepper, and onion. Continue to stir and cook for 1½ to 2 minutes lightly. Now, add the sliced sausage, tomatoes, bay leaves, broth, all other spices, and tomato paste. Gently stir all the ingredients to mix. Bring to a boil, reduce heat to medium, cover, and let simmer 12 to 15 minutes. Stir in the remaining cauliflower rice and add the peas. Place the shrimp and scallops on top and cover. Allow the dish to steam and simmer for 10 to 12 minutes. Remove the bay leaves and transfer the Paella to a serving dish. This dish is famous for being served “family style.” Some fresh basil makes the perfect garnish. Diva Tips:
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