Paleo Seafood Fra Diavolo

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Head out to the market or your local grocery store for the freshest mussels and clams you can find to prepare this Paleo Seafood Fra Diavolo recipe made with homemade red sauce. It’s delicious! This is a flavorful recipe submitted by Cassia of Paleo Recipes . Cassia and her husband fell upon the Paleo diet, and what started as an experiment is now a way of life.

Healthy sea food is a great option for many reasons. Much of it is high in omega 3 fatty acids, which is the good fat your body needs to stay healthy. It might seem as if fatty food would be dangerous to heart health, but it all depends on what type of fat you choose. Typically, the fat found in fish and seafood is exactly what helps your cardiovascular system stay in great shape. Seafood is considered lean and much of it is low-calorie, too, so it is great for those trying to lose weight.

In addition to its heart healthy benefits, this fra diavolo dish is a spicy concoction that mimics gumbo and etouffe. You get the spicy taste of cajun and Italian seafood without the fatty addition of sausage or other meats. Plus, this pairs great with pasta, seafood, or quinoa, so you can enjoy a complete meal.

If you are looking for other Italian dishes that are healthier than their usual versions, check out our healthier lasagna. If you prefer to spice up dinner every once in awhile, we can help with that, too. Try our spicy eggplant chili.

Paleo Seafood Fra Diavolo

Paleo Seafood Fra Diavolo

Yields: 10 servings | Serving Size: 1 1/2 cups | Calories: 309 | Total Fat: 9.6 g | Saturated Fat: 1.7 g | Trans Fat: 0 g | Cholesterol: 216 mg | Sodium: 784 mg | Carbohydrates: 21.7 g | Dietary Fiber: 2.4 g | Sugars: 6.7 g | Protein: 33.5 g | SmartPoints: 7 |

Ingredients

  • 2 (35 oz) cans stewed tomatoes
  • 4 TBSP olive oil( or enough to cover the bottom of your pot)
  • 2 bay leaves
  • 10 cloves garlic (+/- depending upon your taste for garlic)
  • 2 carrots diced
  • 1 medium onions diced
  • 2 TBSP tomato paste
  • 1 1/2 cups water or chicken stock
  • Salt and Pepper to taste
  • add'l 4 TBSP olive oil
  • 6 cloves garlic crushed
  • 2 cans of clams in juice
  • 1 1/2 teaspoons crushed red pepper flakes
  • 2 lbs mussels
  • 1 lbs clams
  • 2 lbs shrimp

Directions

First make a basic red sauce using the following recipe inspired by Emeril:

Pour 2- 35 oz cans stewed tomatoes in to a bowl and squeeze them between your fingers breaking them in to little pieces.

Drizzle 4 TBSP olive oil in to a large sauce pot(or enough to cover the bottom of your pot) and turn on heat to medium high.

As the oil heats add 2 bay leaves and heat until brown, approximately 1 minute

Add 10 cloves garlic (+/- depending upon your taste for garlic) that have been finely chopped and stir until golden.

As the garlic begins to turn golden stir in 2 carrots diced and 1 medium onion diced. Cook this for 15 minutes until soft and starting to brown.

Once the vegetables have browned combine the tomatoes, 2 TBSP tomato paste and 1 1/2 cups water or chicken stock to the pot.

Allow the pot to boil then turn down to low with the lid partally covering the pot allowing the sauce to reduce until a nice thick layer coats a spoon(about one hour). You will likely only use part of this sauce in your fra diavolo recipe so pan to put some away for further enjoyment.

Once the basic red sauce is readytake a large skillet and add another 4 TBSP olive oil Crush 6 cloves garlic and saute until golden. Our in 2 cans of diced clams in juice add 1 1/2 teaspoons crushed red pepper flakes. After all of the above ingredients have had a minute or two to cook together add 3-4 cups of sauce and bring to a boil. Take 2 lbs mussels, 1 lbs clams and 2 lbs shrimp combining them with the boiling sauce. Cover the pot.

The seafood is done when all shellfish is open and the shrimp are pink. This is usually in a few minutes time. Discard any shellfish that didn’t open. Enjoy!

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5 Comments on "Paleo Seafood Fra Diavolo"

  1. Library Nerd  April 3, 2013

    Seems like the seafood is missing from the ingredients and recipe?

    Reply
  2. Skinny Ms.  April 3, 2013

    Angel, Yes…thanks so much. It’s fine now. 🙂

    Reply
  3. Clara  May 29, 2013

    Do you have nutritional info for this?

    Reply

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