Prawn & Chorizo Paleo 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.

Prawn & Chorizo Paleo Spanish Rice
Recipe type: Main
Cuisine: Spanish
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 head of cauliflower, broken into florets
  • 1 teaspoon ghee or coconut oil
  • 2 x medium good quality chorizo sausages, skin off and diced
  • 12 prawns, peeled and deveined, keep the tails on
  • 200 grams free range chicken breast or thighs meat, diced
  • 3 tablespoons olive oil or coconut oil (not extra-virgin olive oil)
  • 1 brown onion, chopped
  • 1 red pepper, chopped
  • ½ long red chilli,chopped
  • 3 garlic cloves, finely diced
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika (or use all sweet)
  • ¼ teaspoon saffron powder or a few saffron threads (optional)
  • ½ cup white wine
  • 1 tablespoon tomato paste
  • ⅓ cup chicken or vegetable stock
  • juice of1/2 lemon
  • sea salt and pepper for seasoning
  • spring onion, for garnish (optional)
  1. Using a processor, or chopping by hand, process cauliflower into small, rice size crumbs.
  2. Prepare the rest of ingredients and have everything ready before you start cooking this dish.
  3. Heat a teaspoon of ghee in a large frying pan over high heat. Add the 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 the chicken with a little more ghee if the pan starts getting sticky. Cook chicken for about 6-7 minutes, until slightly browned on all sides. Remove to a side plate as well.
  4. Keeping the heat on medium, add 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.
  5. 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.
  6. Now, add back the pre-cooked chicken together with the cauliflower ‘rice’. Mix through, add a little more olive oil, chorizo and prawns. Stir and cook for about 2-3 minutes. Drizzle with some lemon juice to finish it off. Serve with some chopped green onions and a sprinkle of paprika.



  1. Marinka says

    Hi Irena, I’ve tried to make your cauliflower couscous before and the cauliflower became really soggy and almost like a paste.
    could you tell me what i did wrong?

    • Irena says

      Hi Marinka,

      When you grind it in a processor, don’t over-grind it or over-process it. Just whiz it a few times until it’s crumbly texture but not sand like. Another tip, don’t overcook it. With a vegetable is diced so finely, you only need to cook it in the pan for maybe a minute. So I would think that maybe it was cut too fine and cooked for a little longer than needed.

      I hope that helps next time.


  2. Annella says

    Wow. WOW! This is the second recipe of yours I’ve tried and I’m so impressed. Last night we had the chicken shawarma and tonight, the Orawn & Chorizo Spanish Rice. Absolutely delicious, both. Your recipe books are brilliant, thank you.

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