Cauliflower Rice Seafood Paella | Madeleine Shaw | Wild Dish
  • 8 years ago
Madeleine Shaw shares a Spanish classic - Seafood Paella, but with a healthy twist. She substitutes traditional paella rice with Cauliflower rice, making it low carb and adding a fantastic crunch to the dish.

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Serves 4
½ tsp of chilli flakes
1 cauliflower
150g of monkfish
1 white onion
150g of prawns
4 garlic cloves
20 cleaned mussels
1 can of chopped tomatoes
500ml of chicken stock or fish stock
10g of flat leaf parsley
200g of peas
100g of chorizo
1 lime (juice of whole, ½ zest)
Olive oil to serve

Heat the stock to a high simmer, add the saffron then take it off the heat and leave to the side.

Finley chop the onion. Heat 1 tbsp of oil in a large pan and throw in the onion and garlic for 5 minutes until golden.

Add the tomatoes and cook for another 5 minutes then add in the chilli and stir well leave this cook on a low simmer for 5 minutes while you prepare the cauliflower rice.

Roughly chop the cauliflower and place it in the food processor pulse until the cauliflower in broken down into a rice like size.

Place the rice and stock in with the tomatoes and cook for 15 minutes on a medium simmer stirring every few minutes.

Cut the monk fish into chunks.

Throw in the prawns, mussels and monkfish with the paella and cook for 5 minutes.

Just before serving throw in the peas and lime zest juice and serve and a drizzle of olive oil and sea salt.

Thanks to Can Verru Villa

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