This grainfree Mexicanstyle paella is made with chorizo chicken tilapia and cauliflower rice It makes a beautiful presentation for dinner and each bite is full of rich flavor
Prep Time
55 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Place a paella pan over medium-high heat. Add chorizo and cook
stirring to break up any chunks
until browned and crumbly
about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate
leaving drippings in the pan.
Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly
about 5 minutes. Add onion
bell pepper
salt
and pepper. Stir in garlic and cook until fragrant
about 2 minutes.
Pour canned tomatoes into the pan. Add bay leaves
thyme
saffron
and basil; mix well. Return sausage and chicken back to the pan. Stir in water
tomato paste
and bouillon until well combined. Bring to a boil
then reduce the heat to medium-low
cover
and simmer for 15 minutes.
Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
Place the paella pan in the center of the table and serve.
Tips
Either buy cauliflower rice at your grocery store or make your own. Remove the outer leaves and cut into florets
removing most of the thick core. Place florets into a food processor and blend until cauliflower resembles fine rice
about 30 seconds. If you don't have a food processor
grate it on the coarse side of a box grater. To add texture to the dish
you can grate some of the cauliflower rice into different sizes.
Cooking the cauliflower rice in the sausage drippings will help it form a nice toasty crust. This is very similar to the best part of traditional paella with rice
where seared rice sticks to the bottom of the pan.
Spicy Mexican chorizo provides a good amount of flavor and seasoning to the dish. That's why there aren't many herbs used in this recipe.
