Seafood cauliflower paella with walnut kale pesto

SEAFOOD CAULIFLOWER PAELLA WITH WALNUT KALE PESTO

SEAFOOD CAULIFLOWER PAELLA WITH WALNUT KALE PESTO  .jpg

 

Serves 4

 

SEAFOOD PAELLA

440g or 4 cups cauliflower rice

120g or ½ cup pumpkin puree (thick)

240g trevally fish

125g mussels

125g scallops

300g prawns

600ml seafood stock

250g or 2 roma tomatoes

 

SEAFOOD STOCK

300g seafood shells

1000ml water

2g or 2 bay leaf

40ml or 2 tablespoons apple vinegar

40g or 2 tablespoons tomato paste

 

WALNUT PESTO

30g or 2 small bunches fresh basil

67g or ½ cup kale

40g or 2 tablespoons walnuts

2.5g or ½ tablespoon nutritional yeast

60ml or 3 tablespoons olive oil

 

Method

 1.  Steam all the seafood for 3 minutes over boiling water, remove the seafood, keeping the shells and set aside. Place the shells in a large pot and brown off, add the tomato paste then the rest of the ingredients. Cover with water and simmer for 20 minutes, remove any scum on top of stock, then strain.

2. Place all the pesto ingredients in a blender and pulse until combined.

3. Take half the stock and reduce by 2/3 and preserve the rest, then add the remaining ingredients and cook until the cauliflower and pumpkin thicken the paella, top with pesto.