Low carb version of your favorite paella dish! This classic paella recipe is made using riced cauliflower instead of rice and it’s soo good. You can even get that “sticking to the pan” effect of normal paella, you just have to let the cauliflower rice cook a little longer.
I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.
1 package frozen riced cauliflower
1/2 sweet onion
1 red bell pepper
6 -10 cherry tomatoes
1/4 cup frozen peas
2 cloves garlic
2-3 tbsp Avocado Oil
4 Chicken Thighs
2 Pieces of Chorizo
- Allow the frozen riced cauliflower to sit out until it is thawed.
- Cut the chorizo into slices. Cut the plum tomatoes into halves or quarters.
- Add avocado oil to the paella pan and spread across the pan to create a non-stick surface.
- Add the 4 chicken thighs to the pan. Cook for approximately 5 minutes. You do not want to completely cook the chicken thighs, only partially cook and allow the oil/fat to seep into the pan. Remove the chicken thighs and set aside.
- Add the chopped onion and red bell pepper to the pan. Sauté in the oil until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste.
- After cooking the onion and pepper for about 5 minutes, add the cut chorizo pieces to the pan. While this is cooking, cut the chicken thighs into cubes.
- Add the 2 chopped cloves of garlic to the pan and add an additional tbsp of avocado oil if necessary to allow to garlic to cook. Allow the garlic to simmer for about 30 seconds and then mix in with other ingredients.
- Add the cut tomatoes, peas, cubed chicken thighs, and riced cauliflower to the pan. Add approximately 1- 1 1/2 cups of water to the pan. The cauliflower will release some water so you do not want to add as much water as when cooking paella with regular rice. Add a pinch of saffron to the pan. Turn the pan on high and allow to cook until all of the water has evaporated (approximately 20-30 mins).
- Once all of the water evaporated, I allowed my paella to cook a little longer on low heat to allow it to cook and stick to the pan. Allow the paella to cool slightly and top with parsley.