Recipe: Prawn & Chorizo Faux Spanish Rice
This recipe is inspired by a traditional Spanish rice dish known by most of you as paella. Cauliflower is processed into rice like kernels and flavoured with traditional Spanish flavours of red peppers, garlic, olive oil, chili, paprika, a little saffron and lots of tasty protein such as chicken, prawns and chorizo sausage. It’s a satiating main meal with lots of crunch and beautiful aroma.
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- 6 prawns, peeled and devined, keep the tails on
- 1 medium free range chicken breast, diced
- 1 medium chorizo, skin off and diced
- 1/2 head of cauliflower, broken into florets
- 1/2 brown onion, chopped
- 1/2 red pepper, chopped
- 1/2 long red chili,chopped
- 3 garlic cloves, chopped
- 1 tsp sweet paprika
- 1 tsp smoked paprika (or use all sweet)
- 1/4 tsp saffron powder or a few saffron threads (optional)
- 1/2 lemon
- 1/4 cup white wine
- 1 tbsp tomato paste
- 1/2 cup chicken or vegetable stock
- extra virgin olive oil
- sea salt
- black pepper
- Using a processor, or chopping by hand, turn cauliflower into tiny diced pieces resembling the size of rice. Prepare meats and the rest of ingredients. Have everything ready before you start cooking this dish.
- Heat 1 tsp of ghee in a large frying pan until hot. Add sliced chorizo and cook on both sides for 1-2 minutes or until browned and crisp (medium-high heat). Remove chorizo to a plate but reserve the fats that oozed from the sausage. Add prawns and cook on each side for 30 seconds, sprinkle with a little salt and remove to a plate. Finally, add chicken with a little more ghee if the pan starts getting sticky. Cook chicken for about 2 minutes until slightly browned on all sides. Remove to a side plate as well.
- Keeping the heat on medium, add 3-4 tablespoons of olive oil to the same frying pan. Add onion, red peppers and chilli and cook for 2-3 minutes. Add saffron, paprika, garlic and a pinch of salt and stir through. The oil will start to get absorbed and the mixture will start to caramelise.
- Pretty much after you stir everything together, add white wine and let it bubble away for 30 seconds. Add tomato paste and stock and cook on low heat for 5 minutes until onion and red peppers are softened and the sauce is thickened slightly.
- Finally add the pre-cooked chicken back together with faux cauliflower rice. Mix through, add a little more olive oil, another pinch of salt, chorizo and prawns. Stir and cook for about 2-3 minutes and drizzle with some lemon juice (about a half of a lemon) to finish it off. Serve with some chopped green onions and a sprinkle of paprika.
Preparation time: 20 minutes
Cooking time: 20 minutes
Number of servings: 3-4
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