A deliciously tempting, grain-free paella made Mexican style with flavorful chorizo. This recipe has a wonderful earthy background flavor and a deep color. It makes a beautiful presentation for dinner.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.

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  • Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.

  • Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.

  • Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. Gently break apart fillets with wooden spoon, and stir to incorporate chunks of fish into paella.

  • Serve from the pot at the table!

Cook's Notes:

For cauliflower rice, either purchase as such, or to make your own, remove outer leaves from cauliflower, cut into flowerets (removing most of the thick core), and place into food processor. Blend for 30 seconds or so, until cauliflower resembles fine rice. You may also grate the raw cauliflower on a coarse grater.

When stir-frying the cauliflower rice, do not remove any of the grease in the pot left from the sausage and chicken…there shouldn't be much grease anyway, but what is left will help to harden the cauliflower into a nice toasty crust, very similar to the best part of traditional paella with rice, where the rice is seared and sticks to the bottom of the pan.

Use spicy Mexican chorizo!! This provides a good amount of the flavor and seasoning to the dish, which is why there are small amounts of herbs used in this recipe.

Splitting the cauliflower rice into 2 cups and then 1 cup as separate additions adds different textures and depth to the dish.

Nutrition Facts

368 calories; protein 28.6g; carbohydrates 12.2g; fat 22.7g; cholesterol 73.9mg; sodium 1244.3mg. Full Nutrition
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Reviews (21)

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Most helpful positive review

Rating: 5 stars
04/03/2017
This totally works. Using cauliflower instead of rice is right in so many ways. The kids will eat it because they have absolutely no clue that it's cauliflower low glycemic count healthy as all get out and sooo much easier than a rice paella...and it's delicious. You still get that rice like texture thanks to the method of adding the last cup of cauliflower at the end. The tomatoes leave it moist but not soupy. We served ours with corn tortillas and ate it as tacos. I had to leave out the tilapia and subbed shrimp. I cut up the chicken into bite-sized pieces before cooking. Lastly three cups of riced cauliflower was about one small head-including the stalk and leaves. (It was neither a hassle nor messy). Thank you for the recipe!! Read More
(7)
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2017
This totally works. Using cauliflower instead of rice is right in so many ways. The kids will eat it because they have absolutely no clue that it's cauliflower low glycemic count healthy as all get out and sooo much easier than a rice paella...and it's delicious. You still get that rice like texture thanks to the method of adding the last cup of cauliflower at the end. The tomatoes leave it moist but not soupy. We served ours with corn tortillas and ate it as tacos. I had to leave out the tilapia and subbed shrimp. I cut up the chicken into bite-sized pieces before cooking. Lastly three cups of riced cauliflower was about one small head-including the stalk and leaves. (It was neither a hassle nor messy). Thank you for the recipe!! Read More
(7)
Rating: 5 stars
01/16/2017
Shredding cauliflower is extremely messy and I was unhappy to begin with. But this dish is surprisingly delicious. I used honey garlic pepperoni instead of chorizo. So good! Read More
(4)
Rating: 5 stars
01/14/2018
We really enjoyed this dish. We didn t have saffron so substituted a bit of turmeric and cumin. Definite worth a repeat! Read More
(2)
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Rating: 5 stars
01/06/2017
Such an easy one-pot meal...faux carbs (via cauliflower rice) and everything. Also makes a beautiful presentation! Read More
(1)
Rating: 5 stars
04/04/2017
Wonderful! Super easy to make and healthy besides. Because of family preferences I subbed out the tilapia for shrimp. Other than that I followed the recipe as written. I already passed this recipe along to my niece who is gluten intolerant. Thanks for a keeper. Read More
(1)
Rating: 5 stars
01/04/2020
This has become a staple in our menu rotation. I use store bought cauliflower rice. For variety I use a combination of 2 different seafoods with the chicken and pork depending on my leftover situation. It makes enough for dinner and then lunch leftovers for the next day. Read More
(1)
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Rating: 5 stars
01/21/2018
I love Paella and had to stop eating rice because of Diabetes. Made this dish and it was delicious. I didn t have saffron so I used the cumin and thyme without the saffron. I added some Sirirachs for some kick! Also I used sea bass filets. It turned out excellent. Read More
(1)
Rating: 5 stars
03/31/2018
I used shrimp instead of fish and also used my smoked chicken sausage and smoked chicken leg quarters. It was fantastic. Read More
Rating: 4 stars
02/01/2018
I followed it but added shrimp instead of fish and did not add enough sausage it was very good and my company said the same. Would certainly serve it again Read More
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