Cauliflower Paella

This recipe I found from Annell and Drews Kitchen, who unfortunately is closed down. Many Paella recipes use shrimp. However I prefer fresh wild scallops and shrimp since farmed shellfish is often high in toxins. Look for organic chicken and grass-fed-grass-finished meats. The recipe serves 8 – 10 people.
 
Ingredients
Sauté:
3 tablespoons olive oil
4 cloves garlic, diced or crushed
1 large yellow onion, in thin slices
 
Meat:
3/4 pound chicken (wings and/or legs, cut into pieces)
1/2 pound fresh wild shrimp or your favorite seafood
8 – 12 ounces sausage, cut in 1-inch slices (Look for unsweetened, non-gmo meat, humanly raise pork)
2 slices bacon or prosciutto, in 1/2-inch pieces (optional)
 
Spices:
2 tablespoons oregano, fresh or dried
1 tablespoon smoked paprika, or regular paprika, or mild chili powder
Unprocessed salt to taste
Black pepper to taste
3 bay leaves
1/2 to 1 teaspoon saffron strands, crushed
Vegetables & Broth:
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
5 green onions, diced
2 cups of Broccoli optional
1 cup of Peas
1 cup organic chicken broth. Homemade is best. Don’t use boulion cubes.
 
Cauliflower Rice:
1 large head cauliflower
Add before serving:
1 handful parsley, chopped
1 handful small tomatoes (cherry or grape tomatoes), cut in half
Lemon slices
 
Instructions
1-Use a large skillet, wok or a Paella Pan. Put olive oil in the pan. Sauté garlic and yellow onion over medium high heat until they begin to soften.
2-Add meat and spices to the pan. Brown the meat on all sides, stirring occasionally.
3-Add vegetables and broth. Cook 5 – 10 minutes minutes until they begin to soften, stirring from time to time.
4-“Rice” the Cauliflower:
This is easiest in a food processor using the “S” blade. Cut the cauliflower into small florets. Process in the food processor briefly until it is in rice-sized pieces. I did this in 3 parts, as I find it best to fill the processor only 1/3 full, not all the way up to the top. If you don’t have a food processor, you can grate the cauliflower by hand.
 
Simmer and Serve:
5-Add the riced cauliflower to the pan on the stove, mix it in, and heat to boiling. Cover the pan on the stove and lower heat to a gentle simmer for 10 – 15 minutes.
6-Finish by simmering on the stove top on very low heat for another 15 – 20 minutes, taking care not to burn the bottom. Just before serving add parsley and small tomatoes. 
 
Serve immediately!
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