Cauliflower Rice Paella

Cauliflower Rice Paella
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  • 4 tablespoons olive oil, divided
  • 10 large shrimp, with tail
  • ½ cup yellow onion
  • ½ cup red bell pepper
  • 1 teaspoon salt
  • ½ cup chicken thigh, cubed
  • 1/3 cup Spanish chorizo, sliced
  • 2 bags Stahlbush Island Farms Riced Cauliflower
  • 1 cup canned diced tomatoes
  • 2 tablespoons chicken bouillon
  • 2 garlic cloves, sliced
  • ½ teaspoon saffron threads
  • 1/3 cup water
  • 2 tablespoons corn starch
  • ½ cup peas
  • 8 mussels
  • Juice of ½ lemon
  • In a large skillet or paella pan, cover with 2 tablespoons olive oil and place over medium heat. Cook the shrimp 2 minutes on each side, remove and set aside.
  • Add the remaining olive oil, onion, red bell pepper and salt. Cook just until soft.
  • Add in the chicken thighs and cook completely before adding the chorizo and riced cauliflower.
  • When the cauliflower rice is no longer frozen, add the diced tomatoes, chicken bouillon, garlic and stir. 
  • In a small bowl, whisk the water and corn starch together. Add the cornstarch mixture, saffron threads, and peas to the cauliflower rice and stir.
  •  Place the shrimp and mussels on top. Cover and cook for 10 minutes on medium/low heat or until the mussels have opened.
  • Squeeze fresh lemon over the top before serving.
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