Paleo Paella

This gluten free/paleo two pot dish can be made in under 30 min and the actual cooking time goes very quickly if you prep/chop up all of your ingredients prior to starting.

Note: the chorizo will add a little kick to the dish and may be too spicy for little ones.

Paleo Paella

Ingredients:

  • 2 c chicken stock
  • 1.5 lb boneless skinless chicken thighs, cut into bite size pieces
  • 8 oz chorizo, sliced or crumbled
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 roma tomatoes, chopped
  • 2 t salt
  • 1/4 t ground pepper
  • 1 t saffron
  • 1/4 t spanish smoked paprika
  • 1 T parsley, chopped
  • juice of 1/2 lemon or ~2T
  • .5 lb raw jumbo shrimp, peeled, devined, cut into bite size pieces
  • 3 – 12 oz bags of cauliflower rice (Trader Joe’s currently sells this) or 4-5 c of homemade cauliflower rice
  • olive oil to cook

Directions:

  • Boil chicken stock in a small saucepan and keep warm
  • Meanwhile, in a cast iron skillet on med high heat, add olive oil to slightly coat the skillet
  • Add chicken and chorizo and cook until browned (about 5 min)
  • Add onion, garlic, tomatoes, salt, pepper, saffron, and paprika to skillet and cook until onions are soft (about 5 min)
  • Add 1 c of chicken stock to skillet and stir
  • Add cauliflower rice and mix well (about 10 min on low heat)
  •  Bring remaining stock in saucepan to a boil and add the shrimp with 1T lemon and some of the parsley (cook 2 min until pink)
  • Drain the shrimp but reserve a little of cooking liquid in case the “rice” is sticking to the pan
  • Add the remaining lemon juice and parsley to the skillet and stir in the drained shrimp
  • For best results let it sit for 5 minutes before serving
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