MAKES: 10 servings · PREP TIME: 20 minutes · COOK TIME: 35 minutes
I love paella. It’s like the Spanish version of jambalaya, which I also love. Paella is named for the type of pan it is cooked in, as shown in the photo. It comes in many different versions, but I think the two most commonly known are meat and seafood. You frequently see mixed freestyle combinations of meats, fish, and shellfish. I say, the more the merrier. I’ll take it all!
•2 tablespoons avocado oil or olive oil
•1 small onion, diced (about ½ cup)
•4 cloves garlic, minced
•1 teaspoon sea salt
•½ teaspoon ground black pepper
•1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
•3 Spanish-style dry-cured chorizo links (about 6 ounces), sliced
•3 ounces pancetta, chopped
•6 cups riced cauliflower
•1 medium red bell pepper, seeded and diced
•1 tomato, diced
•2 cups chicken stock or bone broth (here)
•2 bay leaves
•½ teaspoon saffron threads
•¼ teaspoon smoked paprika
•2 tablespoons chopped fresh flat-leaf parsley, for garnish
1. Heat the oil in a large skillet or paella pan over medium heat. Add the onion, garlic, salt, and pepper and cook until the onion is translucent and the garlic is fragrant.
2. Add the chicken, chorizo, and pancetta and cook until the chicken and chorizo have begun to brown and the pancetta is crisp, about 8 minutes.
3. Add the riced cauliflower, bell pepper, tomato, chicken stock, bay leaves, saffron, and paprika to the pan and bring to a boil. Reduce the heat to low and let simmer for 20 minutes.
4. Remove the bay leaves and garnish with the parsley before serving.
tip: If you do not have pancetta on hand, you can always substitute some good old-fashioned smoky bacon.
TOTAL CARBS: 5.7g
NET CARBS: 3.8g