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5 from 1 vote

cauli rice paella

A traditional Spanish paella made with cauli rice
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: dinner / main
Cuisine: Paleo
Servings: 6
Author: the whole smiths

Ingredients

  • 1.5 heads of cauliflower
  • 2 TBSP ghee
  • 3 chicken thighs deboned and cut into pieces
  • 2 chorizo links cut into quarters
  • 1 lb shrimp deveined w shell on
  • 3/4 lb scallops
  • 2 lobster tails
  • 1/2 yellow onion quartered
  • 3/4 C. chicken broth
  • 1 & 1/4 C crushed tomatoes
  • 1 TBSP smoked paprika
  • 1 TBSP chili powder
  • 2 pines of saffron strands
  • 1/4 C chopped parsley
  • Salt and pepper

Instructions

  • In blender or food processor break down cauliflower and pulse until size of rice granules, set aside
  • In a large cast iron skillet heat 2 TBSP of ghee on medium high heat
  • Salt and pepper both sides of chicken things
  • Once ghee is hot place chicken thighs skin side down in pan, cook for 4 minutes each side and remove
  • Add chorizo pieces to pan and cook through, turning pieces to ensure even cooking
  • Once chorizo is cooked through, remove and set aside
  • Salt and pepper shrimp
  • Add to pan and cook 2-3 minutes each side until cooked through
  • Remove shrimp from pan and set aside
  • Add additional ghee if needed to pan
  • Add scallops to pan and cook through roughly 3 minutes each side depending on size
  • Remove and set aside scallops
  • Add lobster to pan belly side down and cover w lid, straight on to pan
  • After 3 minutes flip lobster, place lid over again and cook for a remaining 3 minutes
  • Remove from pan
  • Add onions (and additional oil if needed) to pan and cook until translucent, remove
  • Add chicken stock to pan and deglaze, scraping bits off
  • In a separate large pan add cauliflower rice
  • Add chicken stock from cast iron skillet to cauliflower rice and cook on medium high
  • Add crushed tomatoes and onions to cauli rice and bring to boil on medium high heat
  • Add paprika, saffron and chili powder, stir to combine thoroughly
  • Cook until "rice" is soft and tender but not soggy
  • Add all seafood and chicken into pan and combine
  • Continue to cook another five minutes or until most liquid has boiled down
  • Sprinkle parsley over top and serve