Prawn & Chorizo Paleo Spanish Rice

faux spanish rice

Recipe: Prawn & Chorizo Faux Spanish Rice

This recipe is inspired by the 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, chilli, 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.

Ingredients

  • 1/2 head of cauliflower, broken into florets
  • Dollop of ghee
  • 1 medium good quality chorizo, skin off and diced
  • 6 prawns, peeled and deveined, keep the tails on
  • 1 medium free range chicken breast or 2 thighs, diced
  • 2-3 tbsp olive oil or coconut oil (not extra-virgin olive oil)
  • 1/2 brown onion, chopped
  • 1/2 red pepper, chopped
  • 1/2 long red chilli,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)
  • 1/4 cup white wine
  • 1 tbsp tomato paste
  • 1/2 cup chicken or vegetable stock
  • 1/2 lemon
  • sea salt and pepper for seasoning

Instructions

  1. 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.
  2. 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. 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 4-5 minutes until slightly browned on all sides. Remove to a side plate as well.
  3. Keeping the heat on medium, add 2-3 tablespoons of olive or coconut 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.
  4. 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.
  5. 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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Check out my Eat Drink Paleo Cookbook –  a fantastic addition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living. 

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Comments

  1. Julianna Mahoney says

    OH. MY. GOD! This was delicious! I had to skip the prawns as I didn’t have them at home, but WOW! Husband and I devoured it, and he’s had it for lunches this week and thinks it the best lunches in ages! Thank you :)

Trackbacks

  1. […] Prawn and chorizo spanish rice: If you’re not a fan of seafood then you should give this one a miss as prawns play the leading role in this recipe. Combining the powers of prawns with the unique flavours of chorizo and heat from the chilli make a true winner of a dish that can be eaten at lunch or dinner […]

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