Episode 7: Cauliflower Rice Paella Valenciana скачать в хорошем качестве

Episode 7: Cauliflower Rice Paella Valenciana

Cauliflower Rice Paella Valenciana October 4, 2020 Low-carb, Low-fat, High protein Servings: 6 - Prep time approx. 45 minutes, Cooking time approx. 30 minutes NOTE: You can customize the combination of proteins (chicken, seafood, etc.) to fit your pallet. INGREDIENTS 1 bag of Riced Cauliflower 2 oz of Chicken broth 2 oz of Mussel broth 2 oz of steamed Mussels 4 oz of diced Chicken 4 oz raw pealed large Shrimps 4 oz of Calamary 4 oz of Scallops 1/3 cup of chopped Parsley 1 small white or sweet Onion 3 large cloves of Garlic ¼ red Bell Pepper ¼ green Bell Pepper 1 tsp of Saffron 1 Lime Spanish Smoked Paprika Salt & Pepper Paellera (Paella pan) or deep skillet PREPARING THE MUSSELS & MUSSEL BROTH Take a bag of fresh Mussels and place them in a pot with ice water and a tsp of corn starch. Let the Mussels sit in the water for about 30 minutes so they open and release any sand they may have. After the 30 minutes, drain the water and rinse the Mussels well. Place the pot with the Mussels on the stove over high heat and cover. Let them Mussels steam for about 10 – 15 minutes until they are all open. Remove from heat, uncover, and let them cool off. Remove and discard any unopened Mussels. Save about 5 or 7 large Mussels to be used to decorate the Paella. Remove the shell from the remaining Mussels and save. Strain the broth with a fine strainer and save. GETTING INGREDIENTS READY It is best practice to prep and portion all the ingredients. Clean and measure the calamaries Clean and measure the shrimp Measure the scallops Measure the mussels Measure the chicken and cut into small pieces Measure and dice the onion Chop the garlic and mix with onion Measure and dice the tomato Measure and chop the parsley Cut the bell peppers into long strips Cut the lime in quarters Measure the 2 oz of mussel broth Measure the 2 oz of chicken broth MAKING THE PAELLA Combine the chicken broth and mussel broth. Microwave the combined broth for 2 min. Sprinkle the Saffron on top of the broth and stir well. Heat the Olive Oil in the Paellera or deep skillet. Sauté the chicken until cooked; then remove and set aside. Next sauté the calamaries for about 2 min.; then remove and set aside. Sauté the onions and garlic until the onions are translucent. Mix in the chopped parley. Reduce the heat to medium and add the tomatoes. Mix and cook the base for about 3-5 min. Add the chicken and calamaries back into the pan and mix Next add the scallops and the mussels; mix well and let simmer for 2 min. Add the riced cauliflower and give it a stir. Add the broth with the Saffron and mix well and let it simmer. Sprinkle the smoked Spanish Paprika to taste and mix well. Time to decorate with the shrimps, shelled mussels and bell pepper strips. Squeeze and distribute the lime juice evenly over the entire paella. Let it simmer until shrimps are cooked and the broth is fully reduced. Remove from heat and garnish with a little chopped parsley. Serve & Enjoy!