Low carb paella
- 1 (2 lbs) 1 (850 g) cauliflower, grated
- 10 oz. 280 g chorizo, sliced
- 1 lb 450 g boneless chicken thighs
- 1 (4 oz.) 1 (110 g) , diced, diced
- 4 4 garlic clove, mincedgarlic cloves, minced
- 2 tsp 2 tsp smoked paprika powder (optional)
- 2 tbsp 2 tbsp olive oil
- salt and ground black pepper to taste
- ¾ cup 180 ml chicken stock
- 2 tbsp 2 tbsp
- ¼ tsp ¼ tsp saffron threads
- ½ lb 220 g unpeeled shrimp
- ½ lb 220 g fresh mussels
- ¼ cup (1⁄8 oz.) 60 ml (4 g) fresh parsley, finely chopped
- 1 1 lemon, in wedgeslemons, in wedges
- Grate the cauliflower using a grater or a food processor. Alternatively, chop it finely with a knife. Diagonally slice the chorizo and chop the chicken thighs into bite-sized pieces. Dice the onion and mince the garlic.
- Heat a large frying pan with olive oil over medium-high heat. Add the onion, garlic, and smoked paprika powder. Fry until translucent.
- Add the chorizo and chicken thighs. Season with salt and pepper. Fry, stirring from time to time, until browned.
- Add the chicken stock, tomato paste and saffron. Stir until combined and taste; add more salt if needed. Add the cauliflower rice to the pan, stir and cover with a lid. Lower the heat and let it simmer for 5 minutes.
- Add the shrimp and mussels. Cover for 5 more minutes or until the shrimp and mussels are cooked.
- Before serving, garnish with fresh parsley and lemon wedges.
To clean the mussels, transfer them to a colander and rinse them under cold water. Use a paring knife to scrape off barnacles or dirt on the shells, and check for beards (the furry patches). If there are beards, pull them out with a knife and discard them.
Important! A mussel that isn't closed — or doesn't close when you give it a tap — needs to be discarded. A raw open mussel is a dead mussel, and one dead mussel will ruin the whole pot!
Discard any mussels that remain closed after cooking.