Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A saffron one-pan with cauliflower rice — Spain.
Equipment: Wide pan or paella pan
Measures and names
Ingredients
- 400 g chicken thighs, diced
- 200 g prawns (shrimp)
- 100 g chorizo, sliced
- 1 onion, 1 pepper
- 3 garlic cloves
- Good pinch of saffron and 1 tsp paprika
- 400 g cauliflower rice
- 150 ml chicken stock
- Peas, lemon and parsley
Method
- Brown the chicken and chorizo in a wide pan over a medium-high heat, until the chorizo releases its red oil. Remove to a plate.
- Cook the onion and pepper in that oil for 5 minutes.
- Add the garlic, saffron and paprika for 1 minute, then stir in the cauliflower rice and stock.
- Return the chicken and chorizo and cook for 8 minutes, until the chicken is cooked through and the cauliflower tender.
- Stir in the prawns and peas and cook for 3 minutes, until the prawns are pink.
- Taste before salting — chorizo seasons the dish. Finish with lemon and parsley.
Swaps and tips
Cauliflower rice needs far less liquid than paella rice — add stock sparingly or it turns sloppy. Let it sit undisturbed for the last few minutes to catch a little on the base.
Add carbs for the family (optional)
For the family, make it with traditional paella or brown rice and a little more stock. Keep the on-plan version with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 9 g | 4 g | 19 g | 374 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
