Friday, January 9, 2015

Paleo Sausage & Seafood Saffron Rice


My goal with this dish was to recreate the saffron rice and peas you get at Peruvian restaurants as it's one of the caveman's favorites. I was pretty pleased with the results and he ate two bowls!

I used a seafood blend and andouille sausage here, but chicken would taste good too. You can dial the spice up or down depending on the kind of sausage you use and whether you go to town sprinkling on the red pepper flakes.

Paleo Sausage & Seafood Saffron Rice

1 tbs. olive oil
4 andouille sausage links, sliced at an angle
1 medium onion, thinly sliced
3 minced garlic cloves
1/2 cup dry white wine
2 cups organic chicken broth
12 crumbled saffron threads
1 head cauliflower, riced (run through a food processor until it's rice-like in texture)
1 lb. shrimp or mixed seafood
1/2 cup frozen peas
1/2 tsp. red pepper flakes (use more or less, to taste)
salt & pepper, to taste
minced cilantro, to garnish

Heat oil over medium heat in a large sauce pot. Add sausage and cook for 5 minutes, or until starting to brown.

Add onion and garlic and cook for 5 minutes more, stirring often. Add wine and cook until reduced, about 2 minutes.

Add broth, saffron and riced cauliflower. Bring to a boil and then reduce heat and cover. Simmer for 15 minutes.

Stir in seafood, peas and red pepper flakes, then cover and cook for another 5 minutes.

Remove from heat and season to taste with salt and pepper. Serve garnished with minced cilantro.




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