Arroz de Marisco (Paleo Seafood Rice)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 4 cloves Garlic
• 1/2 medium Red Bell Pepper
• 1 can (14 oz) Tomatoes
• 4 cups Fish Stock
• 4 cups Cauliflower Rice
• about 225 g Shrimp
• about 225 g Mussels
• about 225 g Clams
• about 113 g Chorizo (Paleo-friendly)
• 1/4 cup Cilantro
• 1/2 tsp Sea Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, cut into 0.635 cm dice. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1/2 medium red bell pepper, cut into 0.635 cm dice, to the pot. Cook, stirring constantly, until fragrant, about 2 minutes.
3. 3Stir in the 1 can (about 400 g) of tomatoes, breaking them up with your spoon. Add the 4 cups of fish stock and the 4 cups of cauliflower rice. Stir everything together and bring the mixture to a boil over medium-high heat (204.4°C / 200°C). Once boiling, reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer for 15 minutes.
4. 4Add the about 225 g shrimp, peeled and deveined, the about 225 g mussels, scrubbed and debearded, the about 225 g clams, scrubbed, and the about 113 g chorizo, cut into 1.27 cm pieces, to the pot. Stir gently to combine. Cover the pot again and cook for 5-7 minutes, or until the shrimp are pink and opaque and the mussels and clams have opened. Discard any shellfish that remain closed.
5. 5Stir in the 1/2 teaspoon of sea salt and the 1/4 teaspoon of black pepper. Taste and add more salt and pepper if needed. Stir in the 1/4 cup of cilantro, chopped.
6. 6Serve the Arroz de Marisco immediately.

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