Paleo Paella with Cauliflower Rice
Recipe type: Entree
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Summary to come . . .
  • 1 large cauliflower
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper (save ¼ cup for the finishing sauce, below), diced
  • 1 orange or yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 2 pinches saffron threads or 1 teaspoon turmeric
  • juice and zest of ½ lemon (save remaining lemon to be sliced for serving)
  • ¼ cup paella broth, or chicken or fish stock
  • ¼ cup dry white wine
  • 2 Spanish chorizo sausages, sliced
  • ¼ pound ham (I used jambon royal) diced
  • ½ pound shrimp, deveined (and peeled if desired)
  • ¼ cup parsley, chopped
  • Spicy Garlic Finishing Sauce (see additional recipe below)
  1. Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside.
  2. Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.)
  3. Add shrimp and parsley, and cook until shrimp has cooked through.
  4. Drizzle with a little lemon juice and place lemons on top for garnish.
  5. Serve! Drizzle finishing sauce (recipe below). Serve with lemon slices on each plate.
Recipe by Healthy Family Recipes at