SPICY CHILLI SEAFOOD PAELLA WITH BROWN RICE VERMICELLI PASTA

18 Dec

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For all you seafood and paella lovers out there, this one is for you πŸ™‚ This is probably one of my favorite seafood and pasta recipes! It’s full of flavor, and it’s also light because the pasta is gluten free, so you don’t feel the bloated or tired feeling you get from eating regular pasta that contains gluten. Gluten free for the win!

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I have never tried Vermicelli pasta before, this was my first time. But if you come across it, I recommend you give it a try! It’s filling, has a great texture, quick and easy to cook, and you get a decent portion size for a super cheap price! It also has no preservatives, no food dyes or coloring, and of course no gluten. Alternatively, this recipe also works well with vegetable pasta, like zucchini or spaghetti squash, so you can choose to use those substitutes if you want to make a paleo dinner. I also have recipes using spaghetti squash and zucchini pasta, so feel free to check them out on my blog as well! Have a great day everyone, and stay warm πŸ™‚

Recipe: serves 3

1 portion Vermicelli brown rice pasta (1 pack has 3 portions)
1 pack frozen mussels (unflavoured, but flavour is optional)
3 cups raw frozen shrimp (peeled)
2 tbsp garlic chilli Sriracha sauce
1 tbsp organic coconut aminos (less than 1% sodium)
1/4 cup diced red bell peppers
1/4 cup diced red onions
1/4 cup chopped chives
1/4 cup diced grape tomatoes
A dash of Salt and pepper to taste
1.5 tbsp organic extra virgin olive oil
*Optional: 1 tsp chopped jalapeΓ±os for extra heat if you dare πŸ˜‰

Boil about 3-4 cups or water in a kettle and soak the pasta in a bowl. It will loosen up in about 1 minute. Alternatively, you can boil the pasta on the stove, but I find this method easier and quicker.

When pasta strings are loose, pour out the water and set the pasta aside.

To prepare the mussels, steam them on the stove top for about 5 minutes, or warm them up in the microwave for 3 minutes.

Next, peel shrimp and season with spices, Sriracha, and coconut aminos. Let it marinate in the refrigerator for 5 minutes, and by this time, your mussels should be ready.

Place a skillet over medium heat and add olive oil. Add shrimp and remaining diced/chopped ingredients and sautΓ© until shrimp turns pink and fully cooked.

Turn the heat off and add mussels and pasta to the skillet, then mix until all the flavours are meshed together.

Enjoy your paella with a glass of wine πŸ˜‰

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