Paleo Paella

Paleo Paella by Worthy Pause

Of everything I've cooked in the last year, I think this might be the dish of which I'm most proud. Paleo 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, chicken, rice, saffron, etc. etc. etc...  It's outrageous. My paleo version doesn't necessarily keep 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.

Paleo Paella by Worthy Pause

Spanish/Filipino Paleo Paella

Paleo & Whole30-approved
serves 8+


  • Olive oil as needed
  • Two heads of cauliflower, "riced" using the food processor grater attachment
  • Four big links of Spanish 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
  • 2-3 T of Cajun/Creole seasoning
  • 1/2 tsp saffron threads
  • paprika, celery salt, salt, pepper and red pepper flakes to taste
  • 20 or more shrimp, deveined
  • fresh parsley, chopped
  • 2 lemons, cut into wedges


  1. First thing's first. Definitely prep all the aforementioned things before you start. It's a long list of ingredients, I know.
  2. OK, now bring the broth to a simmer in a pot. At the same time, brown the chorizo, then the onions and peppers, then the garlic in the biggest skillet or Dutch oven available. Or a paella pan, if you are lucky enough to own one. 
  3. Add the tomatoes, bay leaves, Cajun seasoning, saffron and other spices. Then stir in the cauliflower and hot broth.
  4. Add the chicken pieces and cook until the cauliflower is throughly rice-like, stirring regularly. It only takes a couple of minutes.
  5. Then stir in the shrimp until cooked (3-4 minutes).
  6. Serve topped with fresh parsley and generous squeezes of lemon juice.
Paleo Paella by Worthy Pause

Hope you love this one!