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Paleo Seafood Paella, A Puerto Rican Inspired Entrée

I am very excited to have my parents and sister coming to visit this next week! After 2 root canals, Angel’s hurt foot, One Spark (for our app Aurora), travelling for the merger at work and everything else we have going on, it will be very nice to see family and take a little break! We have a couple of surprises up our sleeves too, which is always a lot of fun! But on to the food…

So Angel’s dad made this delicious Puerto Rican seafood paella the last time he visited and I just couldn’t get it out of my head. Something about it really stuck with me and I wanted to try to re-create the flavors that were so delicious. So this past week, I did and I am so happy that we can share this with you! Just a side note, you can totally freeze any extra that you have and it tastes great re-heated. I know, sounds weird, but works like a charm! 

Recipe: Paleo Seafood Paella


  • ½ lb Shrimp (with shells)
  • ½ lb Mussels*
  • ½ lb Squid
  • ¼ lb Clams
  • ¼ lb White Fish
  • 2 Spicy Sausages**
  • 2 Tbsp Olive Oil
  • 1 Cubanelle Pepper
  • ¼ cup Paleo Sofrito (See our cookbook for the recipe!)
  • ½ White Onion
  • 2 Tomatoes
  • ½ Red Bell Pepper
  • 1 Celery Rib
  • 3 Garlic Cloves
  • 2 cups Chicken Stock
  • 1 Tbsp Paleo Culantro & Annatto Seasoning
  • 2 tsp Coarse Sea Salt
  • 1 Bay Leaf
  • ¼ tsp Saffron threads


  1. *Make sure that if you are using fresh mussels, you clean them, de-beard them, and throw away the cracked or bad mussels (don’t know if they are bad? If you find a mussel that is slightly open, tap it on the counter and if they don’t close tightly, then throw them away). Still lost? Watch here.
  2. **Like Andouille, Cajun, or Hot Italian if you can’t find Chorizo.
  3. Heat the oil over medium-high heat (~6). Dice the onion, celery, and peppers (both cubanelle and red bell), then mince the garlic. Once the oil is hot, add the onions and celery to the pan and cook until the onions are almost translucent. Next, add the garlic, red peppers, cubanelle peppers and sofrito and cook for another minute, until fragrant.
  4. Slice the sausages into ¼” rings and add them to the pan along with the cilantro y achiote seasoning, sea salt, and minced saffron threads. Mix to incorporate, then add the bay leaf and chicken stock, as well as the seafood. Cover and cook for 10 minutes, or until the shrimp is pink and cooked through. With 5 minutes left, add the diced and de-seeded tomatoes. If you do this too early, they will turn to complete mush, so if you are doing the step below, add at the appropriate time.
  5. Here’s the part that you can take with a grain of salt…If you want to eat paella and don’t want to wait, then make sure that the shrimp is pink and cooked through. But if you have the time, I prefer to turn the heat to low, uncover the paella and let it simmer for 30 minutes to an hour, to let the flavors incorporate.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

My rating 5 stars:  ★★★★★ 1 review(s)

Looking for yummy desserts to go with? Try our Paleo Vanilla Flan, or Paleo Coconut Macaroons!

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  1. By 07.31.13 | CrossFit 312 July 31, 2013 at 1:01 am