Paella on Spaghetti Squash

May 11, 2023May 11, 20230 2
Paella on Spaghetti Squash with Chorizo, Seafood, and Vegetables
in Seafood

Prep

30 min

Cook

50 min

Ready In

1 hour 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 spaghetti squash
3 tablespoons butter
1 chorizo sausage , sliced
1 red bell pepper , seeded and diced
1 onion , finely chopped
2 tablespoons olive oil
2 garlic cloves , finely chopped
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon saffron
1/2 cup white wine
19 ounces diced tomatoes , drained
1/2 cup chicken stock
1 lb fresh mussels , cleaned
1 cup frozen green pea , thawed
3/4 lb haddock or 3/4 lb cod , diced
1 lb frozen medium shrimp , skinned
1/4 cup Italian parsley , chopped
salt and pepper

Nutrision Information

Servings Per Recipe
6
Calories
500
Sugar
10g
Fat
24g
Paella is a Spanish dish that traditionally features rice, saffron, seafood, and vegetables. This recipe gives a unique twist to the classic dish by using spaghetti squash as a base for the paella. The spaghetti squash is roasted to create a delicious, tender base for the flavorful paella that includes slices of chorizo, mussels, shrimp, and veggies like red bell pepper and onion. This dish is perfect for sharing with friends and family as it's packed with flavor and easy to prepare in a large paella pan or skillet.

Instructions

1.Preheat the oven to 375°F.
2.Cut the spaghetti squash in half lengthways and scoop out the seeds.
3.Rub the butter on the flesh of each half, then season with salt and pepper.
4.Place each half on a baking sheet and roast in the oven for 30 minutes, or until tender.
5.While the squash is roasting, prepare the paella.
6.In a paella pan or large skillet, cook the sliced chorizo over medium-high heat until browned.
7.Remove the chorizo from the pan and set it aside.
8.Add the diced red bell pepper and onion to the same pan with olive oil and cook until softened, about 5 minutes.
9.Add the finely chopped garlic, paprika, red pepper flakes, and saffron to the pan and stir until fragrant, about 1 minute.
10.Add the white wine to the pan and simmer until most of the liquid has evaporated, about 5 minutes.
11.Stir in the drained diced tomatoes and chicken stock and bring to a simmer.
12.Add the cleaned mussels and frozen peas, cover the pan and cook until the mussels have opened, about 5 minutes.
13.Add the diced haddock (or cod) and shrimp to the pan and continue cooking until the seafood is cooked through, about 5 minutes.
14.Season the paella with salt and pepper to taste.
15.Once the spaghetti squash is finished roasting, use a fork to scrape out the flesh and divide it into bowls.
16.Top each bowl with a generous portion of the paella, then sprinkle with chopped Italian parsley.

PROS

This paella recipe is packed with flavor from chorizo, seafood, and vegetables.
The spaghetti squash adds a unique twist to this classic dish.
It’s gluten-free and low in carbohydrates so it’s perfect for a low-carb diet.
The recipe is easy to follow and great for feeding a crowd.

CONS

This recipe contains shellfish, so it’s not suitable for people with shellfish allergies.
The recipe requires a number of ingredients that can be expensive, so it’s not the best option for a budget meal.
It may take some time to prepare as there are many components to the dish.

HEALTH & BENEFITS

This recipe is packed with protein from the seafood and contains a variety of vegetables and spices for added nutrients. Spaghetti squash is a good source of vitamins and minerals, and is lower in calories and carbohydrates than traditional rice in paella recipes.

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