Ingredients
- 1½ cups (375ml) chicken broth or stock
- 1 cauliflower broken into florets
- 2 tablespoons olive oil
- 2 chopped boneless, skinless chicken thighs
- 1 chopped yellow onion
- 2 chopped Roma tomatoes (plum tomatoes)
- 2 minced garlic cloves
- ¼ teaspoon smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon saffron threads
- ¼ teaspoon black pepper
- Large handful of cooked seafood (see Notes below)
- 4 oz (115g) cooked thinly sliced chorizo
- Small handful of chopped fresh parsley leaves
- 4 lemon wedges, for garnish
Method
- Rice the cauliflower in a food processor or using a box grater.
- Put the cauliflower 'rice' in a big wok or pot.
- Put the chicken broth in a pan over a medium heat and keep it warm.
- Heat half the oil in a pan and add the chicken.
- Cook for 5 minutes, stirring often.
- Now add the rest of the oil, then add the onion, tomatoes, garlic, paprika, salt, saffron and pepper.
- Cook for a further 7 minutes or until the chicken is cooked through and the onion is tender.
- Pour the hot broth into the cauli rice.
- Cooking, stirring often with a wooden spoon or silicon spatula until the cauli rice is tender (but not soggy, it should have some 'bite' to it) - this will take anywhere from 5 to 15 minutes.
- Stir the seafood, chorizo and cooked chicken mixture into the cauliflower rice.
- Serve this cauliflower rice paella with the parsley sprinkled on top and with some lemon wedges on the side.
Notes
- For the seafood consider something like this: 6 littleneck clams in their shells, 6 mussels in their shells and ½ lb (225g) peeled jumbo shrimp (tiger prawns) or else you could consider squid or fish
- I didn't have smoked paprika so I used regular paprika and a couple of drops of liquid smoke (seemed to work fine!) You can buy authentic Spanish smoked paprika here.
- If you want to add peas, add a small handful to the paella.