Seafood Paella with Cauliflower Risotto
Sauté onion in a pan with olive oil (med/high heat)
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Add in chopped bell pepper and sauté until soft
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Mix in fresh minced garlic, S&P, garlic powder, smoked paprika, oregano and red chili flakes
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Add in tomato paste and mix to combine
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Add in cauliflower rice and mix well. I used frozen and turned the heat up to high to cook through.
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Add in your favorite wine and mix. Optional: then add Oaxaca cheese for a creamy texture.
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Sauté shrimp in olive oil and butter on high heat.
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Add salt, pepper, and garlic powder to both sides. About 3 min per side. Do not over cook.
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On very high heat, sear scallops in skillet with butter and olive oil. Pre seasoned with S&P.
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Scallops should have golden crisp color on each side. Cook for about 2 min per side.
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Assemble paella like so: add shrimps and scallops, top with fresh parsley, lemon slices and juice.
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