Chorizo and seafood paella

What could be more tantalising than the aroma of smoked paprika with garlic and seafood roasting in the pan? Not much in my books, and that is why I adore this recipe in so many ways.

Not only do you get the amazing authentic flavour of a traditional Spanish paella but you get the added bonus of eating more nourishing and less bloating food by the substitution of rice for cauliflower. Don’t forget that by doing this you actually cut down the cooking time by at least 20 minutes – another thing to celebrate!

  • 500 mls chicken broth (stock)
  • 2 pinch saffron threads (15–20 threads)
  • 1 head cauliflower coarsely chopped
  • 2 tablespoons coconut oil duck fat, tallow or other good quality fat
  • 150 g Spanish chorizo thickly sliced
  • 1 red capsicums seeded and diced
  • 2 fresh tomatoes diced
  • 1 large onions chopped
  • 4 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon sweet paprika
  • 1 tablespoon smoked paprika plus more to serve
  • 1 bunch flat-leaf parsley leaves and stems chopped separately
  • 8 king prawns peeled, with tails intact, deveined
  • 400 g mussels cleaned
  • 300 g clams cleaned
  • extra virgin olive oil for drizzling
  • ½ lemons juiced
  • Pour the stock into a saucepan, place over medium heat, and bring to a simmer. Remove from the heat, stir in the saffron threads, and set aside to infuse for 5 – 10 minutes.
  • Meanwhile, put the cauliflower in a food processor and process into tiny pieces resembling grains of rice. Set aside.
  • Heat the oil in a large frying pan over medium heat, add the chorizo, and fry until golden and crispy, turning once. Add the capsicum, tomatoes, onion, garlic, tomato paste, and sweet and smoked paprika and cook until the vegetables are soft, 2 – 3 minutes. Pour in the warm stock, add the parsley stems, and bring to a boil. Add the prawns, mussels, and clams, then place a lid on the pan and cook until the mussels and clams are open and the prawns is cooked (2 – 3 minutes).
  • Add the cauliflower, cook for 1 minute, and season with sea salt and freshly cracked black pepper.
Per Serving
  • CALORIES: 544
  • CARBS: 36g
  • FATS: 22g
  • PROTEIN: 41g


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