Paella with a twist – using cauliflower rice to make it grain-free, and with chicken and chorizo – this warms you up from the inside out!
It’s that time again, where I get to swap recipes with someone else, try to recreate their deliciousness in my own kitchen, and share with you. Yes, it’s Recipe Swap Club time again. This month I was assigned Chef Marvin at the Culinary Taste. Now, Marvin had the raw end of the deal because when I first started with the Recipe Swap Club, he was assigned me as well. And he made my yummy banana bread, which looked great on his blog too! But we’ve changed how the Recipe Swap Club works since then, and we kind of partner up, so we can get to know the bloggers behind the recipes a little better. So it is with pleasure, that I introduce you all to Chef Marvin of The Culinary Taste blog!
And now for my adaption of Chef Marvin’s recipe … paella!
The funny thing is, Grant and I have often looked at paella and wanted to try it, but most of the time at commercial restaurants it’s full of seafood, which as you should know by now, my family doesn’t appreciate (I do, but they don’t!). So when I was looking through all of Marvin’s recipes and saw this one for homemade paella, with a comment at the top that you can use chicken or other meats to make a ‘mixed’ paella, I was sold.
And as usual, I had to change things up a little bit due to my family being somewhat picky, and my special snowflake stomach. But 3 out of the 4 of us really enjoyed this meal – Henry was being in a bit of a mood and decided he didn’t like it right from the beginning … as teenage boys sometimes do! I don’t think Henry’s response is anything due to the recipe, I think he was just having one of those days and if I made it again, without calling it paella he’d gobble up like his normal meals! So here’s the changes I made:
- Instead of risotto rice, I used cauliflower rice to make it grain-free
- Instead of shrimp, I used beef chorizo … because of my anti-shellfish family!
- Instead of fish broth, I used chicken broth … as above
- Instead of butter beans, I used frozen peas … because of my special snowflake stomach that doesn’t tolerate beans very well
- Instead of a fresh tomato, I used tinned diced tomatoes … because I was lazy!
Phew! If you want to make the original recipe – feel free to do so. If you want to make this (just slightly!) changed recipe for paella – feel free to do so as well! We loved it (well, 3 of us did!) and I’m sure you will too!
Chicken and chorizo paella
(Paleo, gluten-free, dairy-free)
- 250 g cauliflower riced
- 1 chicken breast 250g, cut into strips
- 250 g beef chorizo either ground or as sausage chopped
- 2 cups chicken broth
- 4 cloves garlic minced
- 1 tin diced tomatoes 14.5 oz
- 1 tbs paprika
- 1 cup frozen peas can be substituted for green beans for Whole30 compliance
Cut the chicken into thin strips, approximately 1" long. If the chorizo is as sausages, chop into bite-sized pieces.
Heat a large frying pan with cooking oil of choice.
Add the garlic, chicken and chorizo stir-fry until the chicken is mostly cooked (approximately 3-5 minutes).
Add the cauliflower rice, stir for another minute of so before adding the broth.
Add the tomatoes and paprika to the pan and simmer, stirring occasionally, until the majority of the broth has either been adsorbed or evaporated off.
When there is only a little broth left, add the frozen peas and stir to mix well.
Once the peas are cooked through, serve and enjoy!