Wednesday, July 17, 2013

Paleo Spanish Paella

Worthy Pause Paleo Food Blog: Paleo Spanish Cauliflower Paella
Pinit

Of everything I've cooked in the last year, I think this might be the dish of which I'm most proud.

Paella!

My soon-to-be aunt and uncle-in-law throw a crazy New Year's Eve party at their house every year. And every year, we all circle like sharks around the two enormous paella pans filled to the brim with a Filipino feast. Mussels, clams, shrimp, calamari, chorizo, adobo chicken, rice, saffron, etc. etc. etc...  It's outrageous.  I don't know that my paleo version necessarily keeps up with that NYE masterpiece, but I was so thrilled with how this turned out.

It's a bit of an undertaking, so make a big spicy batch. It tastes even better the next day for breakfast, lunch, dinner and second dinner.

Spanish Paella
Paleo & Whole30-approved
Olive oil as needed
Two heads of cauliflower, "riced" using the food processor grater attachment
Four big links of chorizo, sliced
One whole roasted chicken, still hot and cut into pieces (or in this case, a cheater rotisserie chicken from the grocery store)
3 onions, chopped
1-2 big green peppers, chopped
1-2 big red peppers, chopped
4 garlic cloves, chopped
1 can of diced tomatoes, drained (or 4 roma tomatoes, chopped)
4 cups of chicken stock (this might vary more or less depending on how wet or dry you like your paella)
8 bay leaves
Paprika, celery salt, salt, pepper and red pepper flakes to taste
1/2 tsp saffron threads
20 or more shrimp, deveined
Fresh parsley, chopped
2 lemons, cut into wedges 

First thing's first. Definitely prep all the aforementioned things before you start. OK, now bring the broth to a simmer in a separate pot while browning the chorizo, then the onions and peppers, then the garlic in the biggest pan available. Add the tomatoes, bay leaves, Cajun seasoning, saffron and other spices. Then stir in the cauliflower and hot broth. Add the chicken pieces and cook until the cauliflower is throughly rice-like, stirring regularly. It doesn't take too long. Then stir in the shrimp until cooked (3-4 minutes). Serve topped with fresh parsley and generous squeezes of lemon juice.

Worthy Pause Paleo Food Blog: Paleo Spanish Cauliflower Paella
For good measure, one more gratuitous picture.


Worthy Pause Paleo Food Blog: Paleo Spanish Cauliflower Paella

Pinit

2 comments:

  1. YUM!!! I made this for dinner tonight. It was so delicious! Two of the three kids ate it all up. I had seconds and so did my husband! :) I will definitely do it again! :)

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    Replies
    1. Yay! I'm so glad you guys liked it. It's one of my favorites.

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