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Almost Paleo Paella

Almost Paleo Paella

Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Author: www.miasdailydish.com
A non-traditional way of making paella in the oven rather than on the stovetop. You'll need a generous wide bottomed pan. If you don't have a paella pan a shallow roasting pan will work.
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Ingredients

  • 1 Tbsp coconut oil or ghee
  • 8 bone in skinless chicken thighs
  • 3 spicy italian sausages
  • 1 lb peeled raw shrimp
  • 1 lb mussels fresh or frozen ( I often use frozen green lipped mussels as they are bigger than the fresh ones available here)
  • 1 C chopped onion
  • 4 cloves garlic
  • 1 1/2 Cup cherry tomatoes cut in half (you can also used chopped tomatoes)
  • 2 medium zucchini
  • 2-3 red or yellow peppers
  • 1.5 Cups rice arborio or basmati both work well
  • 1 tsp salt
  • 3 Cups chicken broth
  • 1 1/2 tsp smoked or hot paprika I use smoked
  • 1/2 tsp + pinch saffron threads

Instructions

  1. Heat oven to 375°
  2. Heat a wide flat bottomed pan, add oil
  3. Add sausages whole and cook until done. Remove from pan and reserve in a bowl, keeping any juices that accumulate in the bowl.
  4. Add chicken thighs, in batches if necessary, and brown on all sides. Add to bowl with sausage.
  5. Add onion, tomato and garlic to pan and sauté until just soft. Reserve in a separate bowl
  6. Remove pan from heat
  7. Add a bit more oil if the pan seems very dry and coat all sides of the pan
  8. Place rice in pan and season with salt
  9. Cut sausages into generous chunks and nestle into the rice, spacing them out evenly
  10. Add chicken pieces to pan, nestling them into the rice between the sausages
  11. Cut zucchini and peppers into large pieces and place evenly over meat in pan
  12. Spread sautéed onion and tomato mixture over vegetables in pan
  13. In a separate pan, bring chicken broth, paprika and saffron to a boil. Pour evenly over your rice, meat and vegetable mixture
  14. Seal pan well with aluminum foil and place into oven
  15. Bake for 30 minutes.
  16. Season shrimp with a little sea salt and a pinch of saffron. Add shrimp and mussels for approximately the last 10 minutes. Reseal pan and put back into oven until rice is finished and seafood is cooked through.

Recipe Notes

This is a fairly adaptable recipe. Add more or less seafood or veg to your liking. Same with the rice. Feeding more people? Scale up the rice and broth (1C rice: 2 C broth)