Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.