Cauliflower Rice Paella

30 mins
Serves 4
https://www.everylastbite.com/cauliflower-paella/?fbclid=IwZXh0bgNhZW0CMTEAAR4AFQZ_g1QjXzvkIcdJfTfELgVWuAaxX9j1nV7Ex6eGnxSIDhKCashCEKz3hA_aem_nEy6_hI7zfQrqySNsmzmBg

Directions

  1. 1Heat olive oil in a frying pan, cook chicken for 5 minutes. Add pancetta and chorizo, cook until browned. Remove meats and set aside.
  2. 2Cook prawns for 2-3 minutes until pink. Set aside with other cooked meats.
  3. 3Add onion, red pepper, and garlic to the pan. Cook for 3-4 minutes, then add paprika, saffron, vinegar, stock, and tomatoes. Simmer for 1-2 minutes.
  4. 4Add cauliflower rice and peas (if using), then chicken, pancetta, and chorizo. Cover and cook for 10 minutes until tender.
  5. 5Arrange prawns on top, sprinkle with parsley, and serve with lemon wedges.

Ingredients

  • 1 small head cauliflower
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 1 tsp olive oil
  • 0.25 cup pancetta, chopped
  • 0.75 cup spicy chorizo, chopped
  • 6 prawns, heads removed, shells on
  • 1 onion, diced
  • 2 garlic cloves
  • 0.5 red pepper, chopped
  • 0.5 tsp smoked paprika
  • 0.5 tsp saffron threads
  • 1 pinch salt
  • 1.5 cups tomatoes, chopped
  • 1 tbsp white wine vinegar
  • 0.5 cup chicken broth
  • 0.25 cup frozen peas
  • 2 tbsp parsley, chopped
  • 1 lemon wedges

Equipment

frying panfood processor (optional, for cauliflower rice)

Tips

  • Use coarse cauliflower rice for best texture. Other meats and seafood can be substituted. Omit peas for a Whole30 compliant meal.
  • Leftovers are great for lunch the next day
Cauliflower Rice Paella | Clip Recipe