14.05ozfire roasted diced tomatoes1 can that's 14.05 oz
20ozfrozen cauliflower rice2 (10 oz) bags
1/2lbraw shrimppeeled and deveined with tails on
1tbspmelted unsalted butter
1/4tspcrushed red pepper flakes
Chopped scallions, lemon juice, and lemon wedges to serve
Heat 1 tablespoon of avocado oil in a large paella pan or a deep 12 inch skillet over medium heat. Add the sausage and brown it for 2 to 3 minutes. Remove the sausage from the pan and set it aside.
Add the other tablespoon of avocado oil to the same pan and saute the shallot and garlic until the garlic is fragrant, about 1 minute. Pour the tomatoes into the pan and stir to lift all of the brown bits from the bottom of the pan.
Add the cauliflower rice, turmeric, italian seasoning, salt and fish sauce to the pan and toss until all the ingredients are well combined. Return the sausage to the pan and toss it with the rest of the ingredients.
Simmer the paella for 5 to 7 minutes, until most of the liquid from the cauliflower rice has evaporated. Add the shrimp and clams, tucking them into the cauliflower rice mixture. Drizzle the butter over the shrimp and clams and sprinkle the crushed red pepper flakes on top.
Cover the paella pan with aluminum foil and simmer until the shrimp is cooked through and the clams open, about 8 to 10 minutes.
Sprinkle the scallions over the top, squeeze some lemon juice over the seafood and serve immediately with lemon wedges.