Chicken and Chorizo Cauliflower Paella
- Prep Time:
- 15 min
- Cooking Time:
- 30 min
- Serves:
- 4
Ingredients
1/4 cup extra-virgin olive oil
1 large sweet or yellow onion, halved and thinly sliced
4 garlic cloves, chopped
1 yellow or red bell pepper, thinly sliced
4 skinless, boneless chicken thighs, cut into 1-inch wide strips
1 tsp. GF Smoked or regular paprika
Pinch of saffron or 1 tsp. GF ground turmeric
1 GF bay leaf
1/2 tsp. GF cayenne pepper flakes or to taste
1 GF cooked or smoked chorizo sausage, casing removed and thinly sliced
1/2 cup pure tomato sauce
4 cups GF chicken broth, divided
Pure sea salt to taste
6 cups raw cauliflower rice
1/2 cup chopped fresh parsley
2 Tbsp. Arrowroot or tapioca starch/flour
Lemon wedges
Instructions
- Heat olive oil in a paella pan or a large skillet over medium-low heat. Add onions and garlic and cook until softened about 5 minutes. Add bell pepper and cook for another minute stirring frequently
- Increase heat to medium-high and add chicken, cook until the chicken is no longer pink. Add paprika, saffron, bay leaf, cayenne pepper flakes, and chorizo. Stir well to coat everything with the spices
- Add tomato sauce, 3 1/2 cups of chicken broth and season with salt. Reduce heat to medium and cook for 15 minutes. Add cauliflower and parsley and bring to boil. Cook for 5 more minutes
- Whisk together remaining chicken broth with arrowroot/tapioca and add to the paella. Cook until the sauce thickens about 2 minutes. Drizzle with fresh lemon juice and set aside for 10 minutes before serving


Comments
Zara
Not that great to be honest. It’s okay, but I wouldn’t make it again. Also not sure about the amount of cauliflower. Seems like way too much
I am sorry you didn’t enjoy it. You can always increase the chicken and the sausage and reduce the mount of cauliflower.