Go Back
Recipe paleo paella seafood-min
Print Recipe
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
Cook Time30 minutes
Total Time45 minutes
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!