This is definitely a dish to feed the masses! This one pot meal is a paleo take on Spanish Paella that can be completely customized! This recipe is a great way to use up some of those leftover veggies you have in the refrigerator and feed your entire family!
The protein in this meal gives you a satisfying feeling and is loaded with vitamin B12 which plays a role in cardiovascular health, DNA production, the brain and nervous system (brain fog anyone?), and energy production.
Not a big shellfish fan? Swap it out with proteins you prefer or just add more nutrient-packed vegetables!
Paleo Paella
Course:
Protocol:
Servings
4
Ingredients
- 1 tbsp 14.79 ml Avocado oil
- 2 chicken sausages sliced
- 1 onion chopped
- 4 carrot peeled and chopped
- 4 stalks celery chopped
- 6 cloves garlic minced
- 1 tsp NaN ml saffron
- 2 tsp NaN ml cumin
- 1/2 cup 120.00 ml bone broth
- 1 pound 454.00 g jumbo shrimp and/or other seafood of blend of choice (scallops, calamari, mussels, etc.)
- ground black pepper to taste
- sea salt to taste
- 1 lemon sliced into wedges
- parsley
Instructions
- Heat oil in a large skillet or pot at medium-high heat. Add chicken sausage. Season with salt and pepper to taste. Cook until chicken sausage is no longer pink.
- Add in onion, carrots, and celery stalks. Saute until onions are cooked through. Add saffron, cumin, and ½ cup bone broth. Cover and cook for 15 minutes or until bone broth is cooked off.
- Add seafood and cover. Cook for 10 additional minutes or until shrimp has turned pink.
- Turn off heat and garnish with parsley and lemon slices.
