Tuesday, January 14, 2014


Whole 30 Approved!

1lb shrimp
1lb mussels
1/2lb scallops
1 large onion diced
3 tomatoes chopped
3 cloves garlic minced
2 bay leaves
1/4c fresh parsley chopped
1/4 tsp smoked paprika
1-2 tbs tomato paste
4oz chorizo- optional

Sauté onion, garlic until onions are translucent. Add chopped tomatoes and chorizo stir for about 3 min. Stir in tomato paste, smoked paprika, stock and bay leaves stir. Bring to a boil and reduce heat. Add seafood until shrimp is pink and the mussels open.

Complements of one of our SCCF members Jessica S.

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