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Seafood Paella with Cauliflower Rice & Sofrito

Seafood Paella with Cauliflower Rice & Sofrito

  • Ready In 30 minutes
  • Serves 8

Serve this one up at your next dinner party and your guests will be amazed! This delicious recipe from the Amen Team features so many brain-boosting ingredients including omega-3 rich seafood and powerful, anti-inflammatory spices. And be sure to catch Dr. Amen’s team on the Broken Brain docuseries! Click here for PDF version. 

  • 2 tablespoons macadamia nut oil

  • 1 large yellow bell pepper, about 2 cups, medium dice

  • 1 large yellow onion, about 2 cups, medium dice

  • 2 tablespoons fresh garlic, minced

  • 1/2 cup tomatoes, diced

  • 1 tablespoon smoked paprika

  • 1 teaspoon coriander

  • 1 teaspoon ancho chile

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 1 tablespoon saffron

  • 1 large head cauliflower, about 4 cups, grated

  • 1/2 cup peas

  • 1 lb large shrimp,peeled & deveined

  • 1 lb large scallops

  • 1 1/2 lb salmon filet cut into 1-2″ cubes

  • 1/2 lb mussels

  • 1 bunch cilantro (about 1 cup, chopped)

  • 1 bunch green onions (about 1 cup, chopped)

  • 2 lemons cut into quarters

  • 2 limes cut into quarters

Step 1

Heat a large sauté pan or paella pan on high heat. Add the oil, yellow bell pepper, and yellow onion and allow to cook until golden and tender.

Step 2

Add garlic to the pan, stir, and cook 2-3 minutes.

Step 3

Add diced tomatoes and cook another 2-3 minutes. While this is cooking, add in smoked paprika, coriander, ancho chile, cumin, turmeric, and saffron. Stir and allow spices to toast briefly for 2 minutes. Quickly stir in ¼ cup water. This will create your Sofrito.

Step 4

Add grated cauliflower to pan and stir. Allow to cook about 3 minutes. Add in peas and stir. Turn the heat down to medium.

Step 5

Evenly spread the shrimp, scallops, salmon, and mussels  on top of the cauliflower and Sofrito. Cover with a lid and allow to cook about 5 minutes. Be sure shrimp is cooked through and is pink.

Step 6

Garnish the top with chopped cilantro and green onions. Serve with lemon and lime wedges on the side.

Nutritional analysis per serving

calories 325 • carbs 17 g • fat 14 g • protein 44 g • sodium 204 mg • sugar 4 g

Mark Hyman MD is the Head of Strategy and Innovation, Cleveland Clinic Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.