Seafood Paella with Cauliflower Rice & Sofrito

INGREDIENTS

• 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

Preparation

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.
2. Add garlic to the pan, stir, and cook 2-3 minutes.
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.
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.
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.
6. Garnish the top with chopped cilantro and green onions. Serve with lemon and lime wedges on the side.