Monday, July 23, 2018

Cauliflower Rice Paella

All of us could use more vegetables in our life and cauliflower rice is a good way to do it, but once you've busted out a couple of cauliflower rice stir fries it's time to expand your repertoire and this quick and easy Cauliflower Rice Paella recipe does just that. 


1 bag of riced cauliflower (or a head and you can make it yourself with a food processor)
1 t. paprika
1/2 c. boiling water
Pinch of saffron
1 t. chicken bouillon
1 bell pepper, chopped
3 scallions, chopped
2 plum tomatoes, deseeded and chopped
3 cloves garlic, minced
1 c. frozen peas
2 oz Spanish chorizo, finely chopped
6 oz shrimp
Optional: 1 chicken breast, diced (We didn't include this, but a traditional paella would have more than two meats...of course, it would also be made with rice, lol.)
Oil for cooking


1. Bring 1/2 c. water to a boil and add the chicken bouillon and a pinch of saffron to steep.
2. Prep the veg. 
3. Heat oil in pan, then sauté bell pepper, garlic, chorizo, paprika, and scallions together until parcooked then remove from heat and place in a bowl on the side. (Cook chicken in this step, if using.)
4. Add shrimp, peas, tomatoes, and cauliflower rice to the sauté pan with chicken bouillon/saffron water mixture and cook until just done. (Word of caution: cauliflower rice cooks really fast, so be careful not overcook or it will be mushy, which is no fun.)
5. Add back in the veg to combine and finish cooking, then serve.

Serves 2-4, depending on portion size.

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