This grain-free, Mexican-style paella is made with chorizo, chicken, tilapia, and cauliflower rice. It makes a beautiful presentation for dinner, and each bite is full of rich flavor.
Ingredients
- 1 pound chorizo sausage
- 1 skinless, boneless chicken breast, chopped
- 3 cups cauliflower rice, divided
- 1 medium onion, diced
- 1 large yellow or orange bell pepper, seeded and chopped
- 1 pinch salt
- ground black pepper to taste
- 3 cloves garlic, finely minced
- 1 (14.5 ounce) can Hunt's® Diced Tomatoes
- 2 large bay leaves
- 1 ½ teaspoons fresh thyme leaves
- ½ teaspoon crushed saffron threads
- ½ teaspoon dried basil
- ½ cup water
- 2 tablespoons tomato paste
- 2 cubes chicken bouillon
- 1 cup frozen peas
- 3 frozen tilapia fillets
Directions
Step 1
Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
Step 2
Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
Step 3
Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
Step 4
Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
Step 5
Place the paella pan in the center of the table and serve.
Tips
Either buy cauliflower rice at your grocery store or make your own. Remove the outer leaves and cut into florets, removing most of the thick core. Place florets into a food processor and blend until cauliflower resembles fine rice, about 30 seconds. If you don't have a food processor, grate it on the coarse side of a box grater. To add texture to the dish, you can grate some of the cauliflower rice into different sizes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 368 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat8g | 42% |
Cholesterol74mg | 25% |
Sodium1244mg | 54% |
Total Carbohydrate12g | 4% |
Dietary Fiber3g | 10% |
Total Sugars5g | |
Protein29g | |
Vitamin C67mg | 335% |
Calcium47mg | 4% |
Iron2mg | 11% |
Potassium816mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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