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Spanish cauliflower rice with chorizo, chicken and shrimp

Spanish Cauliflower Rice With Chorizo, Chicken & Shrimp

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Author: Irena Macri
Servings: 4 servings
Course: Main
Cuisine: Spanish
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5 from 1 vote
Calories: 330kcal
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.

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
  • 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 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

  • Prep the cauliflower. Using a processor, or chopping by hand, dice cauliflower into small, rice-size crumbs. Set aside. 
  • Prepare the rest of the ingredients and have everything ready before you start cooking this dish.
  • 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. 
  • Add the prawns and cook on each side for 1 minute, sprinkle with a little salt and remove to a plate. 
  • 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. 
  • 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. 
  • 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.
  • 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. 
  • Finally, stir in the prawns and drizzle with lemon juice to finish things off. 
  • Serve with some chopped green onions and a sprinkle of paprika.

Nutrition

Calories: 330kcal | Carbohydrates: 8g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 303mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1878IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 2mg
Keywords: Paella, Skillet, healthy dinner, Rice, Spanish, Cauliflower Rice
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