Paleo Seafood Paella with Cauli-Rice
Sometimes you’ve just gotta take yourself on a romantic seafood date…
Once again, feel free to add chilli or cayenne pepper to make this dish a little spicy, and if you want to make it a little fancier, fork out some extra cash for a bag of queen sized prawns.
1 bag of defrosted marinara/seafood mix (R39)
1 tin whole peeled tomatoes (R10)
1 handful of Rosa tomatoes (if we’re being honest, this ingredient is totally optional, I just happened to have some in my fridge and thought “if not, why not…”) (R4)
1 handful of spinach (again, optional, but according to Popeye, it’s good for you!) (R4)
1 onion (R1.50)
2 heads of cauliflower (R16)
2 tsp. crushed garlic
salt, pepper and mixed herbs to taste
olive oil or coconut oil for cooking
Total Estimated Price: R74.50
1. Dice your onion and throw it in a pot with some olive oil on a high heat.
2. When your onions have browned slightly, add your garlic and simmer for about a minute.
3. As soon as your garlic starts to go brown, add your tin of tomato, salt, pepper and herbs or spices. (Be careful not to let your garlic burn.)
4. Chop your Rosa tomatoes and add them to the sauce. Allow to simmer for about 10minutes so that the flavours can develop and the sauce can reduce slightly.
5. While your sauce simmers, prep your cauli-rice. Start by cutting your cauliflower into smaller florets.
6. Pop a few florets at a time into a food processor and blitz till rice consistency. If you don’t have a food processor, you can grate your cauli with a cheese grater.
7. Add some olive oil to a pan, add your cauliflower and season with salt and pepper. Cook on a high heat for about 5 minutes or until your cauli softens a little. The colour will darken slightly when done.
8. Turn your sauce to a lower heat and add your marinara mix and your spinach. You want to cook this slower and at a lower temperature so that your calamari doesn’t toughen.
9. Cook for 10-15 minutes or until done, stirring occasionally. You calamari will turn from translucent to solid white/cream when it’s done.
10. Plate your cauli-rice and seafood sauce, mixing them together so that the cauli rice absorbs the sauce and the flavours before serving.