Paleo Arroz con Mariscos
Experience a vibrant and healthful twist on a Latin American classic with this Paleo Arroz con Mariscos recipe! By substituting traditional rice with nutrient-packed cauliflower rice, this dish becomes a low-carb, grain-free delight without compromising on the bold, coastal flavors you love. A medley of fresh seafood—plump shrimp, tender squid, and briny mussels—is simmered in a fragrant tomato-based sauce, infused with smoked paprika, a hint of cayenne heat, and the richness of seafood stock. This quick and easy one-pan meal is topped with fresh parsley and served with zesty lemon wedges, making it perfect for sharing on busy weeknights or as a stunning centerpiece for your next gathering. Gluten-free, dairy-free, and bursting with flavor, this paleo-friendly seafood dish will transport your taste buds straight to the shores of your favorite beach.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 cup seafood stock
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 0.5 pound squid, cleaned and sliced into rings
- 0.5 cup, chopped fresh parsley
- 1 cut into wedges lemon
- to taste salt
- to taste black pepper
Instructions
Grate the cauliflower using a box grater or pulse florets in a food processor until it resembles rice. Set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, paprika, and cayenne pepper, cooking for 2 minutes to allow the flavors to meld.
Pour in the seafood stock and bring the mixture to a simmer.
Add the shrimp, mussels, and squid to the skillet. Cover and cook until the seafood is just cooked through, about 5-7 minutes. The mussels should open, and the shrimp should be pink and opaque.
Remove the seafood from the skillet and set aside, leaving the liquid in the pan.
Add the grated cauliflower to the skillet, stirring to coat in the remaining sauce. Cook for 5-7 minutes until the cauliflower is tender but not mushy.
Return the seafood to the skillet and gently mix to combine. Cook for another 2 minutes to heat through.
Season with salt and black pepper to taste. Top with chopped fresh parsley.
Serve immediately, with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1670 mg | 557% | |
| Sodium | 4712 mg | 205% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 31.9 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 978 mg | 75% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 7266 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
