How to Make Paleo Paella

Yet another recipe that proves cauliflower rice is just as good (if not better) as the real thing.

Moreover, I love the combination of flavours and textures that is unique to Paella. After all, what other dish in the world will you find prawns, anchovies, chicken, and bacon altogether, delicately infused with smoked paprika and saffron? I can’t think of any, so what better reason to enjoy this super easy one-pan Paleo Paella with the whole family.

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5 from 1 vote

Recipe: Paleo Paella

This Paleo Paella combines cauliflower rice with chicken, prawns, and bacon, infused with smoked paprika and saffron. It's a healthy and delicious one-pan dish perfect for a family dinner.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner

Cuisine: Paleo, Spanish

Keyword: Cauliflower Rice Paella, Healthy Paella, Paleo Paella

Servings: 6 Serves

Calories: 320kcal

Cost: $25

Equipment

• Food processor
• Large heavy-based pan

Ingredients

• 2 medium cauliflowers
• 1 tsp coconut oil
• 4 skinless and boneless chicken thigh fillets
• 6-8 rashers of smoked streaky bacon diced
• 1 large red onion sliced
• 4 cloves garlic diced
• 1 tsp smoked paprika
• A pinch saffron
• 2 bay leaves
• 1 litre home made or organic chicken stock
• 2 large tomatoes diced
• 2 large handfuls green peas
• 15-20 large prawns shelled
• 6 Anchovies diced
• Black pepper
• Handful fresh oregano

Instructions

• Prepare the Cauliflower Rice: First, blitz the heads of both cauliflowers in your food processor until they resemble rice. You may need to do this in separate batches depending on the size of your food processor. Set aside.
• Cook the Chicken: Next, heat the coconut oil in your largest, heavy-based pan. Dice the chicken thighs into thumb-sized pieces. When the pan is at a high heat, fry the chicken for about 5 minutes until golden brown. Set aside, keeping the juices in the pan.
• Cook the Bacon and Vegetables: Then, return the pan to a medium heat. Add the bacon, sliced red onion, garlic, and paprika. Stir-fry for a couple of minutes, making sure they don’t burn.
• Add Cauliflower Rice and Spices: After that, add the cauliflower rice, paprika, and bay leaves to the pan. Pour in the chicken stock and sprinkle on the saffron. Ensure the saffron is added after the stock to preserve its delicate flavour.
• Simmer: Subsequently, return the chicken to the pan. Leave to simmer for about 10 minutes, until most of the liquid is absorbed. Stir regularly to prevent sticking.
• Add Remaining Ingredients: Next, add the diced tomatoes, green peas, prawns, and anchovies to the pan. Cook for a further 5 minutes until all the liquid is absorbed.
• Season and Serve: Finally, garnish with fresh oregano. There's no need for additional salt thanks to the anchovies, but season generously with black pepper. Serve hot and enjoy!

This Paleo Paella is a delightful and healthy twist on the classic dish, perfect for a family meal. Furthermore, the combination of chicken, prawns, and bacon with the unique flavours of smoked paprika and saffron creates a rich and satisfying dish.

Try out this Precipe and let us know how it turned out for you! Additionally, do you have any other favourite Paleo twists on traditional recipes? if so, share your thoughts and experiences in the comments below!