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Spanish cauliflower rice with chorizo, chicken and shrimp

Spanish Cauliflower Rice With Chorizo, Chicken & Shrimp

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Spanish
  • Diet: Gluten Free


Learn how to make Paella-inspired Spanish Cauliflower Rice with shrimp, chicken and chorizo. Made with a fabulous sofrito of onions, garlic and red sweet peppers, this dish is healthy and delicious, perfect for a grain-free, low-carb dinner.


  • 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 x medium good-quality chorizo sausages, 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 capsicum pepper, diced into small cubes
  • 1/2 long red chilli, diced finely 
  • 3 garlic cloves, finely diced
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika 
  • 1/4 teaspoon saffron powder or a few saffron threads (this is optional, you don’t have to buy it or use it)
  • 1/2 cup white wine
  • 1 tablespoon tomato paste
  • 1/3 cup chicken or vegetable stock
  • Juice of 1/2 lemon
  • Salt and pepper for seasoning
  • 1 green onion, for garnish (you can also use parsley)


  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.


  • Serving Size:
  • Calories: 499
  • Sugar: 7.9 g
  • Sodium: 849.7 mg
  • Fat: 28.7 g
  • Carbohydrates: 19.9 g
  • Fiber: 6.1 g
  • Protein: 38.4 g
  • Cholesterol: 157.1 mg

Keywords: Paella, Cauliflower Rice, Spanish, Rice, Skillet, Low-Carb, Paleo, Gluten-Free, Healthy Dinner

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