Paleo Paella
Servings: 4
Calories: 578kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion diced
- 1 tsp minced garlic
- 1/2 red bell pepper thinly sliced, then chopped
- 1 lb chicken thighs cut into 1" pieces
- 6 oz chorizo*
- 12 oz cauliflower rice*
- 14.5 oz can diced tomatoes drained
- 1.5 cups chicken broth*
- pinch saffron threads
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp red pepper flakes
- salt and pepper to taste
- 1 bay leaf
- 1 lb shrimp
- handful fresh Italian flat-leaf parsley chopped
- 1 lemon
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper. Sauté for 3 minutes to soften.
- Add the chicken & chorizo, and continue to sauté for 4-5 minutes, or until the chicken is lightly browned.
- Turn the heat up to medium-high, and stir in the riced cauliflower. Sauté for 2-3 minutes to get it cooking.
- Stir in the diced tomatoes, chicken broth, spices (saffron, paprika, oregano, thyme, red pepper flakes, salt, & pepper), and bay leaf. Bring to a boil, then reduce the heat to a simmer for 15 minutes, stirring occasionally.
- Stir in the shrimp, then cover the pan & continue to simmer until the shrimp is cooked (it should be pink & opaque), about 3 minutes.
- Remove the bay leaf, and sprinkle the dish with fresh parsley. Serve hot with lemon juice squeezed over top.
Notes
- I used one bag of frozen Organic Riced Cauliflower from Trader Joe's and it worked perfectly! You could also "rice' your own.
- I use bone broth to bump up the nutrients, but any broth will do.
- I use fully cooked chorizo from the Fra'Mani brand at Whole Foods Market. I dice it into small pieces before browning. If you are using raw chorizo sausage, be sure to remove the casings and cook it thoroughly along with the chicken in step 2.
Nutrition
Calories: 578kcal | Carbohydrates: 14g | Protein: 52g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 423mg | Sodium: 1978mg | Fiber: 4g | Sugar: 6g | Iron: 6mg