Traditional paella calls for Andouille sausage and saffron.
This recipe contains neither of those items.
Traditional paella is rich and can be a bit heavy.
This is none of that.
It’s “divergent.”
It veers from the norm.
But it’s so good.
And the three best things about this somewhat of a paella recipe…
- Butternut Squash Seed Oil – THANK YOU, VALERIE.
This is truly one of the most amazing things on earth ~ so recently to be discovered. - Andrew Zimmern’s Sarten Carbon Steel Paella Pan – THANK YOU, DANIEL.
“This even-heating nonstick paella pan is the most versatile pan you’ll ever work with.” It’s truly phenomenal. I love it! - The recipe is grain-free! I don’t love rice, and that’s no secret. So, cauliflower “rice” foots the bill here, and certainly does quite the job. (Shh…this means its Paleo).
There’s no “buts” about it ~ this recipe rocks!
Divergent Paella
1 medium head cauliflower, shredded
3/4 lb. fresh green and purple string beans
1 tsp. paprika
1/2 tsp. flaked Cyprus Lemon Salt
1/4 cup vegetable broth
1 lb. raw shrimp, peeled
1 Tbs. Butternut Squash Seed Oil**
Using the super duper paella pan referenced above (or some other less than amazing cooking pan), dry toast the paprika and salt flakes, stirring constantly, until aromatic and intoxicatingly fragrant.
Add the shredded cauliflower “rice” and stir until well combined. Add the broth and continue to stir until the cauliflower becomes soft. Add the beans and the shrimp, continuing to stir so things don’t burn or stick, until the shrimp is pink and toasty.
Serve drizzled with the most amazing oil on earth. Truly.
**Bon Apetit magazine knocked my socks off by introducing this one to me (well, to Valerie, of course, who graciously shared – she’s a gem). You really must get your hands on this amazingness. Then smell. Deeply inhale…before slowly slurping, sipping, and savoring. It’s heaven.
