Mexican Paella with Cauliflower Rice

Mexican Paella with Cauliflower Rice A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 55 mins

    SERVING : 8

    YIELD : 8 servings

  • Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.

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  • Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.

  • Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.

  • Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.

  • Serve from the pot at the table!

Per Serving: 368 calories; protein 28.6g; carbohydrates 12.2g; fat 22.7g; cholesterol 73.9mg; sodium 1244.3mg. For cauliflower rice, either purchase as such, or to make your own, remove outer leaves from cauliflower, cut into flowerets (removing most of the thick core), and place into food processor. Blend for 30 seconds or so, until cauliflower resembles fine rice. You may also grate the raw cauliflower on a coarse grater.