Keto Paella with Chicken & Chorizo
Is there anything that cauliflower can’t do?
The world has gone crazy for this Keto and LCHF miracle food, turning it into everything from fried rice to bread.
It got a little out of hand last year, and Australia hit a cauliflower shortage – the only available caulis were tiny, yellow and $6!!
That meant no Keto Paella for me… so now that they are back in season, we are eating ALL the cauli dishes.
That makes for a sad keto queen, but it did motivate me to finally plant some of those cauliflower seeds I’ve had hiding in the garage.
Hopefully in 6 short months I will be eating my own cauliflower *fingers crossed*
Using a food processor to ‘rice’ your cauliflower saves a whole lot of time and mess.
I use a thermomix, which I bought as a treat to myself to stay motivated to keep cooking healthy. I’m not crazy obsessed with it like some people, but it definitely saves a lot of time.
The alternative to using a food processor is to use a manual grater. Watch those knuckles.
Use the best quality chorizo you can for this dish, as the chorizo oils are what flavours so much of the dish.
Don’t skimp on this important element and the rest of the Keto Paella will thank you later.
A wedge of fresh lemon is a must for me.
If the flavours in this Keto Paella are a bit ‘intense’ I have had this with a spoon of sour cream or greek yoghurt before and it helps mellow everything out.
Chicken & Chorizo Cauliflower Keto Paella
- 2 Chorizo sausages diced
- 400 grams of chicken thigh or breast, or left over roast chicken meat, diced
- 2 tbsp olive oil separated
- 1/2 head cauliflower grated or food processed to resemble rice
- 1 small brown onion diced
- 2 garlic cloves minced
- 1 red capsicum seeds removed and sliced
- 1 tomato diced
- 1 cup chicken broth homemade will add a lot of flavour
- 2 teaspoons sweet smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt may require more, depending on the saltiness of your chorizo
- ½ teaspoon pepper
- ½ teaspoon chilli flakes more or less to your taste
- Lemon wedges to serve
- Prepare all ingredients as instructed above. Using 1 tablespoon of the olive oil, fry the chorizo sausage over medium heat in a large frying pan/paella dish. Fry until the chorizo is golden and crispy, then remove to paper towel, keeping the oil in the pan.
- Add the chicken to the chorizo oil and cook over medium heat until cooked through. Remove the chicken, again retaining any oil left in the pan.
- Add the remaining 1 tablespoon of olive oil to the pain along with the garlic and diced onion. Sauté over medium heat until the onion is translucent.
- Add the sliced capsicum and continue to sauté until the capsicum is softening and the onion is lightly browned.
- Add the tomato, chicken broth, paprika, cumin, salt, pepper and chilli flakes and stir to combine. Taste for additional salt, pepper and chilli as this will depend on the chorizo you used.
- Let this mixture simmer down for 15 – 20 minutes until it has thickened and the tomato has broken down completely.
- Return the chorizo and chicken to the pan, along with the processed cauliflower and stir thoroughly to combine. Simmer over low heat until the cauliflower is tender and liquid absorbed. If it is looking a little dry, you can simmer with a lid on or add a splash more chicken broth. If it is looking to wet, leave the lid off and turn up the heat to medium, stirring regularly.
- Serve with lemon wedges and your favourite keto bread.