Spanish Cauliflower Rice (With Chicken & Chorizo)

🧂 Ingredients

• 1 head of cauliflower

  broken into florets and chopped finely, you need about 5 cups (see notes above, alternatively you can use 5 cups of store-bought cauliflower rice)
• 4 tablespoons olive oil
• 2 medium chorizo sausages

  good-quality, skin off and sliced (look for Spanish kind with lots of paprika)
• 12 prawns/shrimp

  peeled and deveined, keep the tails on
• 1 chicken breast

  or 2 chicken thighs, diced into cubes
• 1 medium onion

  finely chopped
• 1 red pepper

  capsicum diced into small cubes
• ½ long red chilli

  diced finely
• 3 garlic cloves

  finely diced
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• ¼ teaspoon saffron powder or a few saffron threads

  this is optional, you don’t have to buy it or use it
• ½ cup white wine
• 1 tablespoon tomato paste
• ⅓ cup chicken stock

  or vegetable stock
• Juice of 1/2 lemon
• Salt and pepper for seasoning
• 1 green onion

  for garnish (you can also use parsley)

Instructions

• 1 Prep the cauliflower. Using a processor, or chopping by hand, dice cauliflower
  into small, rice-size crumbs. Set aside. 
• 2 Prepare the rest of the ingredients and have everything ready before you start
  cooking this dish.
• 3 Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add
  the chorizo and cook on both sides for 1-2 minutes, or until browned and crisp.
  Remove chorizo to a plate but reserve the fat/oil that oozed from the sausage. 
• 4 Add the prawns and cook on each side for 1 minute, sprinkle with a little salt
  and remove to a plate. 
• 5 Finally, add the chicken with a little more olive oil if the pan starts getting
  sticky. Season with about 1/2 teaspoon of salt and a few pinches of pepper. Cook
  chicken for about 6-7 minutes, until slightly browned on all sides. Remove to a
  side plate as well.
  
  Note: it will cook for a little longer once we add the cauliflower rice into the
  dish. 
• 6 Keeping the heat on medium, add 2 more tablespoons of olive to the same frying
  pan. Add the onions, red peppers, chilli and a good pinch of salt and cook for
  3-4 minutes, stirring a few times. Add garlic, paprika and saffron if using.
  Stir through for 10 seconds to release the aromas. 
• 7 Add white wine and let it bubble away for 30 seconds. Add tomato paste and stock
  and cook on low heat for 5 minutes until onions and red peppers have softened
  and the sauce has thickened slightly.
• 8 At this stage, add the pre-cooked chorizo (reserve a few slices for styling) and
  chicken together with the cauliflower ‘rice’. Mix through and cook for 2-3
  minutes, stirring a few times, until the cauliflower has softened slightly but
  is still a little crunchy. You can add a little more oil or/and stock if the pan
  gets a little sticky or it feels like you need more liquid. 
• 9 Finally, stir in the prawns and drizzle with lemon juice to finish things off. 
• 10 Serve with some chopped green onions and a sprinkle of paprika.

Nutrition Info