Project Description
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.
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