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Seafood Paella {Paleo | Whole30 | AIP}

Print Recipe
Course Main Course
Cuisine Spanish
Servings 6

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!
Keyword grain free, seafood paella, Spanish Cuisine