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Paleo Paella Recipe – Guest Post from Living Fit Lifestyle


  • Author: Bernadette Kathryn
  • Category: Entree, Dinner
  • Cuisine: Spanish

Ingredients

  • 1 lb med-large shrimp in the shells – brined in salt & honey
  • 12 oz Belinski Chicken Cajun Style Andouille Sausage
  • 1 large sweet onion or 4 Shallots sliced
  • 1 large sweet red pepper – sliced
  • 1 large yellow pepper – sliced
  • 1 small fennel bulb – sliced
  • 110 oz package frozen artichokes – roasted
  • ½ cup frozen organic corn
  • ½ cup frozen organic peas
  • 1 Cup – Chardonnay
  • 2 Cups – Classic Bone Broth
  • 1 Cup – shrimp stock
  • ¼ cup white wine vinegar
  • 1 tspcayenne pepper
  • 1 tspturmeric
  • 1 tspsmokey paprika
  • 1 pinch saffron

Instructions

  1. Preheat the oven to 400º.
  2. Roast your artichoke hearts for 25 minutes and set aside to cool.
  3. Put shrimp in a brine of salt, honey and water – leave for 2 hrs or overnight.
  4. Slice sausage and cook crispy edges, remove from pan and set aside.
  5. Add vegetables and cook until tender.
  6. Add wine and vinegar – reduce to ½.
  7. Add the spices and cook.
  8. Add the bone broth and shrimp stock, continue to simmer.
  9. Check for seasonings – add salt and pepper to taste and adjust to your taste.
  10. Peel the shrimp (and save to make shrimp stock for a future use).
  11. Slice the shrimp in half and add to the pot with the sausage.
  12. Allow to simmer approximately 3-4 minutes and turn off the stove.