Chorizo and Chicken Paella

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO IF MODIFIED · WHOLE30 IF MODIFIED · GRAIN-FREE

Total time: 40 minutes

My junior year of college I studied abroad in Seville, Spain. It was one of the most transformative experiences of my life and one I will always cherish. During that time I ate a lot of paella, a traditional saffron-spiced rice dish that’s loaded with chorizo, chicken, and shrimp. “When in Rome,” right?! This recipe is a decidedly untraditional take on paella because it calls for using cauliflower rice instead of the usual Bomba or short-grain rice, but the flavor is still layered and delicious. I understand if you’re skeptical—the first time I made this, my husband said, “By the sound of it, I can already tell you that I’m not going to like it.” Two bowls later, he confessed that it was “really freaking good.” And that it is! It’s all the flavors of paella in a delicious, low-carb weeknight meal.

• 2 tablespoons extra virgin olive oil
• 4 boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 6 ounces cured Spanish-style chorizo sausage, casing removed, quartered lengthwise, and sliced
• 1 cup finely diced yellow onion (1 medium)
• ¾ cup finely diced red bell pepper (1 small)
• 2 garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• ½ cup dry white wine (substitute low-sodium chicken broth for Whole30, paleo)
• ½ teaspoon saffron threads (15 to 20 threads)
• 4 cups riced cauliflower, preferably fresh not frozen
• ½ cup frozen peas (omit for Whole30)
• 1 Roma tomato, seeded and diced small
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 lemon, cut into wedges, for serving

In a large skillet or paella pan, heat the oil over medium-high heat. Add the cubed chicken, 1 teaspoon of salt, and the black pepper. Cook the chicken, tossing occasionally, until cooked through and golden brown around the edges, about 7 minutes. Use a slotted spoon to transfer the cooked chicken to a plate. Set aside.

Add the chorizo, onion, bell pepper, and garlic to the same skillet and cook, stirring, until the onion and peppers have softened, 3 to 4 minutes. Add the paprika and cook, stirring, for 1 more minute. Add the wine and saffron, and cook, stirring occasionally, until the liquid is reduced by half, about 2 minutes.

Reduce the heat to medium and return chicken back to the skillet, along with the cauliflower rice and peas. Stir to combine and cook, stirring until the cauliflower is just heated through, 4 to 6 minutes. Add the remaining ½ teaspoon salt, plus more to taste, if desired. Stir in the tomato and parsley. Remove the pan from the heat and serve with the lemon wedges.