Sweet Potato Rice Paella

Name: Sweet Potato Rice Paella
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Spanish, Mediterranean
Ingredients: 1 tablespoon refined coconut oil; 1 sweet onion, chopped; 4 garlic cloves, minced; 2 chorizo sausages, cut in ¼” rounds; 2 sweet potatoes, peeled; 14 oz. diced fire roasted tomatoes; ¾ cup chicken broth; Salt and pepper to taste; 1 teaspoon smoked paprika; 1 teaspoon saffron; ½ lb. shrimp, peeled and deveined; ½ lb. mussels, rinsed; ½ lb. clams, rinsed; ½ lemon, cut in wedges; Handful parsley, chopped for topping

9 steps

Prep:15minCook:20min

Love this low carb, gluten free, and paleo paella! Lighten up the traditional dish with sweet potato rice to add an extra serving of veggies and extra fun.

Updated at: Mon, 09 Dec 2024 01:03:13 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories304.9 kcal (15%)

Total Fat12.7 g (18%)

Carbs29.9 g (12%)

Sugars7.9 g (9%)

Protein23.9 g (48%)

Sodium1113.4 mg (56%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespooncoconut oil

14 ozfire roasted tomatoes

diced

¾ cupchicken broth

1 teaspoonsmoked paprika

1 teaspoonsaffron

0.5 lbshrimp

0.5 lbmussels

0.5 lbclams

0.5lemon

Instructions

Step 1

Place your coconut oil, onion, and garlic in your pan and cook over medium-high heat, stirring frequently, until the onion turns golden brown and is translucent. This should take about 7 – 10 minutes.

Step 2

While the onion is cooking, spiralize your sweet potato with the smallest noodle blade.

Step 3

Place the spiralized sweet potato in a food processor and pulse to chop the noodles up into rice. I did it in three batches so the rice didn’t turn to mush.

Step 4

Once the onions are browned, add the sausage and cook for another couple minutes.

Step 5

Add the sweet potato rice, diced tomatoes, chicken broth, and spices.

Step 6

Keep the pan over medium-high heat and stir to combine and mix everything together.

Step 7

Nuzzle the shrimp, mussels, and clams into the rice mixture and continue to cook until the shrimp become pink and the mussels and clams open, about 5 – 10 minutes.

Step 8

If the mussels and clams don’t open, remove them from the pan and discard.

Step 9

Squeeze a couple lemon slices on top and sprinkle with chopped parsley.

View on The Toasted Pine Nut

↑Support creators by visiting their site 😊