Paella is a Spanish rice dish usually infused with saffron and loaded with lots of seafood and sometimes meat. Because the rice is arguably the main ingredient, a Paleo paella might seem a little counterintuitive, but this one has many of the same spices. Try with this recipe and enjoy.
Ingredients
- 1 sliced onion
- 1 tbsp extra-virgin olive oil
- Salt
- Black pepper
- 1 garlic
- 1 lb asparagus
- 1 lb Italian sausage
- 1 lb boneless chicken breast, diced
- 1 teaspoon ground paprika
- 1½ cup chicken broth
- 2 lbs raw shrimp
- Saffron threads
How to Make It
- Preheat the oven to 450°F.
- On a baking sheet, sprinkle the onion with the olive oil, pepper and salt. Cut the top off the head of garlic, remove the outer papery skin, and wrap the head in aluminum foil. Roast the onion and garlic for 20 minutes.
- Transfer the cooked onion to a large bowl, leaving the garlic on the baking sheet. Put the asparagus on the baking sheet with the garlic, and roast them together for 10 minutes more. Remove asparagus and add to the bowl with the onion. Return the garlic to the oven to roast alone for 10 more minutes.
- In a skillet, cook the sausage until the whole outside is browned, 5 to 7 minutes per side. Remove, slice, and return to the skillet. Continue to cook, flipping and stirring, until browned inside, 5 to 7 minutes more. Remove from skillet, and put it in the bowl with the onion and asparagus.
- Sauté the chicken in the sausage fat for 7 to 10 minutes until the outsides are browned. Add the paprika, pepper and salt.
- Pour in the wine or some chicken broth and deglaze the pan, stirring to scrape up any browned bits, and then add the rest of the chicken broth. Set oven to low, and simmer for 30 minutes.
- Add the shrimp and the roasted garlic. Stir and cook for 5 minutes until the shrimp are pink and then return the onion, asparagus, sausage, and chicken to the skillet. Add the saffron, and continue to cook on low until ready to serve.
