Paleo Paella
September 24th, 2019
This is definitely a dish to feed the masses! This one pot meal is a paleo take on Spanish Paella that can be completely customized! This recipe is a great way to use up some of those leftover veggies you have in the refrigerator and feed your entire family!
The protein in this meal gives you a satisfying feeling and is loaded with vitamin B12 which plays a role in cardiovascular health, DNA production, the brain and nervous system (brain fog anyone?), and energy production.
Not a big shellfish fan? Swap it out with proteins you prefer or just add more nutrient packed vegetables!
Paleo Paella
Ingredients
- 1 tbsp avocado oil
- 2 chicken sausages sliced
- 1 onion chopped
- 4 carrots peeled and chopped
- 4 celery stalks chopped
- 6 cloves garlic minced
- 1 tsp saffron
- 2 tsp cumin
- 1/2 cup bone broth
- 1 pound seafood blend of choice (shrimp, scallops, calamari, mussels, etc.)
- salt and pepper to taste
- 1 lemon sliced into wedges
- fresh parsley
Instructions
- Heat oil in a large skillet or pot at medium-high heat. Add chicken sausage. Season with salt and pepper to taste. Cook until chicken sausage is no longer pink.
- Add in onion, carrots, and celery stalks. Saute until onions are cooked through. Add saffron, cumin, and ½ cup bone broth. Cover and cook for 15 minutes or until bone broth is cooked off.
- Add seafood and cover. Cook for 10 additional minutes or until shrimp has turned pink.
- Turn off heat and garnish with parsley and lemon slices.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
