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oliveandartisan

Cauliflower Rice Paella

STARTING GUIDE
  • Prep Time: 15 mins

  • Cooking Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Calories: 196

  • Total Fat: 11.4g
  • Total Carbs: 12.6g
  • Protein: 11.4g

INGREDIENTS
  • 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

INSTRUCTIONS
  • 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.

Cauliflower Rice Paella

STARTING GUIDE
  • Prep Time: 15 mins

  • Cooking Time: 20 mins
  • Total Time: 35 mins
  • Servings: 6
  • Calories: 196

  • Total Fat: 11.4g
  • Total Carbs: 12.6g
  • Protein: 11.4g

INGREDIENTS
  • 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

INSTRUCTIONS
  • 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.