It’s here, it’s here!! I’ve been wanting to make paella forevaa!! It’s always been in the back of my mind, but I’ve never made a paella before and it felt intimidating. Guys, paella is SO much easier than you think!! Crazy easy.
Now I think I was just waiting for the right pans to showcase my paella in 🙂
OBSESSED!! That is how I feel about 1) this recipe, and 2) my new pretty pans. Here’s the deal: every time I show you guys some quick cooking videos on my Instagram stories, a handful of you reach out and ask for pan recommendations.
I’ve always been on the lookout for pans I could recommend for you guys but nothing really felt right untilllll these turquoise beauties caught my eye.
Green Life is perfect if you’re looking for chemical free, non-toxic pans. I got to try them out and now I keep them permanently on my stove because they’re my go-to pans. They have a ceramic non-stick coating that make it so easy to use and clean. Plus, you only need a drop of butter or oil (no EVOO). When I first got them I used wayy too much oil and was so happy when I realized you only need a dribble!
If you’re nerding out as much as me about these pans, let me indulge you with a few more stats. The pans are lead and cadmium free, dishwasher safe, and oven-safe up to 350F. The body is reinforced with aluminum and has a stay-cool, soft-touch handle. Not only do they make me smile whenever I see them (seriously the prettiest color), I get so excited just to use them because I LOVE how they cook my food.
So let’s make some Sweet Potato Rice Paella using my new Green Life pans 🙂
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.
While the onion is cooking, spiralize your sweet potato with the smallest noodle blade. 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.
Once the onions are browned, add the sausage and cook for another couple minutes.
Add the sweet potato rice, diced tomatoes, chicken broth, and spices.
Keep the pan over medium-high heat and stir to combine and mix everything together.
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.
If the mussels and clams don’t open, remove them from the pan and discard.
Squeeze a couple lemon slices on top and sprinkle with chopped parsley.
Recipe
Sweet Potato Rice Paella
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.
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
Instructions
- 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.
- While the onion is cooking, spiralize your sweet potato with the smallest noodle blade.
- 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.
- Once the onions are browned, add the sausage and cook for another couple minutes.
- Add the sweet potato rice, diced tomatoes, chicken broth, and spices.
- Keep the pan over medium-high heat and stir to combine and mix everything together.
- 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.
- If the mussels and clams don’t open, remove them from the pan and discard.
- Squeeze a couple lemon slices on top and sprinkle with chopped parsley.
Tips
Discard any mussels and clams that are open when you buy them, they’ve gone bad.
Serving: Calories 432; Fat 17.8g (Sat 8.2g); Protein 30.1g; Carb 36.1g (net carb 31.6g); Fiber 4.5g; Sodium 1106mg
Thank you so much to GreenLife for sponsoring this post! I love working with my favorite brands and couldn’t be more grateful they support The Toasted Pine Nut! xo
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