Seafood Paella, usually made with fresh seafood, round rice, and saffron, is the essence of Spanish cuisine, but you don’t have to compromise on the authentic flavor with these simple swaps. This recipe is free from grains and nightshades to stay Paleo, Whole30, and AIP compliant.
What Are Nightshades?
When I first learned about nightshades, I was confident that they had no effect on my body as I have been eating them all my life. Potatoes, eggplants, cayenne pepper, chili powder, tomatillos, and red pepper flakes are nightshades to eliminate on the Autoimmune Protocol. The reason being is it contains alkaloids, which are inflammatory for people with chronic health issues, especially those with joint pain, rheumatoid arthritis, lupus, and other autoimmune diseases. Alkaloid acts as a natural insect repellant. During the reintroduction phase of AIP, I learned that my body was sensitive to nightshades. Acid reflux and joint pain were among the symptoms I felt.
To learn more about the Autoimmune Protocol (AIP), refer to my blog post on Whole30 vs. AIP: How Does the Paleo Diet Compare?
How to Make Seafood Paella Paleo, Whole30, and AIP Friendly:
- Omit Nightshades on AIP: paprika, bell pepper, and tomatoes are nightshades most commonly found on a Paella dish. Instead, swap tomato paste with KC Natural Carrot Marinara – No Tomato Pasta Sauce. It is made with carrots, tart cherries, beets, fresh garlic, balsamic vinegar, and traditional Italian seasonings. You won’t miss a thing.
- Paleo & Whole30: nightshades are fine.
- Go grain-free by swapping rice with Jovial Grain-Free Cassava Orzo Pasta.
Tips on Making the Best Seafood Paella:
When you’re on a dietary program or elimination diet, finding the best food substitutes while seeking a creative culinary balance is one of the challenges that hinder many people from realizing this can be a sustainable lifestyle diet. I’m here to tell you and help you realize that authentic flavor can come together without the primary ingredients. Often, food chemistry comes into play. However for this dish, here are simple characteristics achievable to make a great Paella:
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Socarrat: A Spanish Cooking Technique – which means to toast lightly.
- Slightly burn the orzo pasta to form a nice caramelized crust on the bottom of the pan.
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Saffron: The Most Important Ingredient
- It’s high in antioxidants and a key ingredient in Paella.
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Fresh Seafood
- In Valencia, where Paella was created, they do not mix seafood with animal meat. Use seafood stock or fish stock instead of chicken broth.
- If time permits, you can peel the shrimp and use its shell to create a seafood broth–just add water, salt, and your favorite herbs then boil for 15-20 minutes.
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Generously Season Seafood Paella with Salt
- In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking – A whole chapter is dedicated to salt. You will learn that salt enhances the flavor and makes the seafood juices come together.
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Paella Pan
- Cuisinart Non-Stick Paella Pan, 15″, Red,ASP-38CR – ensures the rice or orzo (for this recipe) cooks in one layer.
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Tasty Ceramic Titanium-Reinforced Non-Stick Centerpiece Pan with Glass Lid, Red, 14″
Seafood Paella {Paleo | Whole30 | AIP}
Ingredients
- 4 tbsp olive oil
- 4 garlic cloves minced
- 1 yellow onion minced
- 1/2 cup KC Natural Carrot Marinara No Tomato Pasta Sauce
- 1/2 lb squid tubes
- 1 1/2 lb shrimp
- 1/2 lb stone crab legs
- 1/2 mussels
- 1/2 tsp saffron
- 2 1/2 cup seafood stock
- 8 oz Jovial Cassava Orzo Pasta
- 1/2 tsp paprika optional
- 1 tsp black pepper
- 2 tbsp salt
- 1/2 cup peas
- 2 tbsp parsley
Instructions
- Preparation: Slice squid into quarter inch rings. Mince the garlic and onion. Thinly slice parsley for garnish. Then, dilute saffron in 2 tbsps of seafood stock. Peel and devein half the shrimps. Set aside.
- In a large everyday pan, heat olive oil to medium-high temperature. Saute squid/calamari for 2 minutes then remove from pan.
- Saute garlic and onions for 3 minutes until translucent.
- Add carrot marinara and generously season with salt and pepper. Optional: add paprika for spice. Saute for 1 minute.
- Return calamari squid to the pan and spread evenly. Add seafood stock and diluted saffron. Cover and let it boil.
- Once it is boiling, evenly spread peas and Jovial cassava orzo throughout the pan. Turn the heat to high, cover, and cook for 5 minutes.
- Top with shrimp, mussels, and stone crabs. Cover and cook for 6 minutes.
- Garnish with parsley.
- Serve and enjoy!
