Ingredients
2 heads Cauliflower
2 links Chorizo Sausage
3/4 lbs. Shrimp (16 – 20 count)
2 Boneless, Skinless Chicken Breasts
1/2 cup Frozen Peas
1/2 tsp. Saffron
3/4 tsp. Turmeric
1/2 Medium Onion (1 cup finely chopped)
3 cloves Garlic
1/3 cup Chopped Parsley
1 cup Chicken Stock
2 Tbsp. Olive Oil
1/4 tsp. Cayenne
1 tsp. Salt
1 tsp. Pepper
❃❃Serves 4 – 6❃❃
Preparation
Chop cauliflower into manageable pieces and chop in a food processor until it resembles rice. Transfer to a clean dish towel and in batches squeeze as much liquid from the cauliflower as possible.
Chop onion and garlic. Cut shrimp, sausage and chicken into bite size pieces and add turmeric and saffron to chicken stock. Set aside.
Cook
In a large, deep side skillet over medium high heat add 2 Tbsp. olive oil. Once oil has heated add onions, salt and pepper. Cook for two minutes until onions begin to soften and add sausage, garlic and cayenne and cook for two minutes. Add cauliflower pressing it in an even layer on the bottom of the skillet. Cook for 3-4 minutes until it begins to get some color and then stir and press to the pan again for 3-4 minutes in a single layer. Continue to let the cauliflower cook for 3 – 4 minutes until it gets some brown color and starts to become slightly crispy. Once cauliflower is to this point add the chicken and cook through.
Move the mixture to one side of the pan, turn the heat to high and add the stock. The pan should be hot enough that the stock begins to reduce immediately and you can scrape the bits from the bottom of the pan. Cook for about a minute and then stir the cauliflower mixture in. Add peas and shrimp and cook until shrimp is cooked through and peas are warmed. Remove from heat and stir in parsley.
Serve directly from the pan.
Note: You will never fully get the best part of paella which is the socarrat or very crispy almost burned rice on the bottom of the pan as the cauliflower has so much moisture, but you will get a very rich tasting paella.