This week has been insane! My sister is staying with me this weekend (hooray!), I am in the middle of hiring someone to help me grow my brand (I am so excited!), and we just found out that Douglas (my 14 month Bullbeagle) has severe food sensitives like his momma and needs to be on a fish-based and grain free diet. This means that I have literally been making him salmon every day until his customized food comes in. I did not know that it was possible to have a fur baby that is this high maintenance! In the midst of busy times like these quick and easy meals are my savior!
This paella recipe is delicious, easy, involves minimal clean up, and leaves you with leftovers for days. It has the perfect amount of spice, is loaded with veggies, and leaves you satisfied. It’s a win-win if you ask me!
Serves: 8
Ingredients:
2 bags frozen cauliflower rice (this should be about 6 cups).
3 cups bone broth .
1 lemon, juiced.
3 cups or 1 pound frozen shrimp.
1 pound bag frozen peas.
3 peppers, diced .
1 onion, diced.
10 sausage links (I like Applegate’s chicken links because they are sugar free).
1 cup fresh parsley.
3 tablespoons fennel.
2 tablespoons paprika.
4 cloves garlic, minced.
3 tablespoons cilantro .
4 tablespoons chili pepper flakes.
Instructions:
Place bag of shrimp in colander and run under cold water until thawed.
Bring a large pot of water to boil and boil sausage for 10 minutes or until sausage floats (Note: I am a one pot kind of girl – meaning I hate dirtying extra pans. I use this 9.5 quart pot for everything I make in this recipe. It was a bit of a splurge but by far one of my favorite kitchen items!).
Chop all veggies, peppers, and onions.
Place 1 tablespoon ghee in pan and sauté sausage until crispy.
Once sausage is cooled, dice into bite size pieces.
Preheat oven to broil.
Place shrimp along with all other ingredients in an oven-safe pot (the pot that I linked above is oven-safe).
Bring all ingredients to slight boil while continuously mixing.
Do taste test to see if the spice is at a level that you like. You can always add more spice!
Place the pot in the oven with lid on and broil for 5-7 minutes.
ENJOY!
This is really good! I love making a batch on Sundays to have for lunch for the week!
Thanks for our review