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.
Spanish/Filipino Paleo Paella
Paleo & Whole30-approved
- 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
- First thing's first. Definitely prep all the aforementioned things before you start. It's a long list of ingredients, I know.
- 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.
- 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 only takes a couple of minutes.
- Then stir in the shrimp until cooked (3-4 minutes).
- Serve topped with fresh parsley and generous squeezes of lemon juice.
Hope you love this one!