Serves 4

Serve this one up at your next dinner party and your guests will be amazed! This delicious recipe features so many brain-boosting ingredients including omega-3 rich seafood and powerful, anti-inflammatory spices.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow bell pepper, about 1 cup, medium dice
• 1 small yellow onion, about 1 cup, medium dice
• 1 tablespoon fresh garlic, minced
• 1/2 cup tomatoes, diced
• 1 tsp smoked paprika
• ½ teaspoon coriander
• ½ teaspoon ancho chile
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ½ tablespoon saffron
• 2 cups cauliflower “rice”(available in the “cut up” produce section)
• ¼ cup peas
• ½ lb large shrimp, peeled & deveined
• ½ lb large scallops
• ¾ lb salmon filet cut into 1-2″ cubes
• ¼ lb mussels
• cilantro (about ½  cup, chopped)
• green onions (about ½  cup, chopped)
• 1 lemon cut into quarters
• 1 lime cut into quarters

Directions

1. Heat a large sauté pan or paella pan on high heat. Add the oil, yellow bell pepper, and yellow onion and allow to cook until golden and tender.
2. Add garlic to the pan, stir, and cook 2-3 minutes.
3. Add diced tomatoes and cook another 2-3 minutes. While this is cooking, add in smoked paprika, coriander, ancho chile, cumin, turmeric, and saffron. Stir and allow spices to toast briefly for 2 minutes. Quickly stir in ¼ cup water. This will create your Sofrito
4. Add grated cauliflower to pan and stir. Allow to cook about 3 minutes. Add in peas and stir. Turn the heat down to medium.
5. Evenly spread the shrimp, scallops, salmon, and mussels on top of the       cauliflower and Sofrito. Cover with a lid and allow to cook about 5 minutes. Be sure shrimp is cooked through and is pink.
6. Garnish the top with chopped cilantro and green onions. Serve with lemon and lime wedges on the side.

Adapted from Mark Hyman