Mexican Paella With Cauliflower Rice
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Chorizo Sausage1 medium
Onion (diced)1 pinch
Salt3 cloves
Garlic (finely minced)1.5 tsps
Thyme Leaves (fresh)1 tsp
Dried Basil1 cup
Water2 tbsps
Tomato Paste1 cup
Pea (frozen)Directions:
1
Place paella pan or large flat-bottomed pan over medium-high heat
2
Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes
3
Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned
4
Transfer chicken and sausage to a plate
5
Reduce heat to medium and add 2 cups of the cauliflower rice
6
Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor)
7
Add the diced onion and bell pepper
8
Season with a pinch of salt, and pepper to taste
9
Add the minced garlic
10
Cook 2 minutes longer
11
Pour canned tomatoes into pan
12
Add bay leaves, thyme leaves, saffron, and basil
13
Mix well
14
Transfer sausage and chicken mixture back to pan
15
Add water, tomato paste, and bouillon
16
Stir to combine all ingredients
17
Bring to a boil; reduce heat to medium-low and cover
18
Simmer 15 minutes
19
Remove lid and fold in peas and remaining 1 cup of cauliflower rice
20
Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes
21
Remove lid and check for doneness
22
Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella
23
Serve from the pot at the table!