Welcome to how to make a grain free paella recipe.
To quote my daughters favourite word at 22 months “yum yum” describes perfectly how I feel about paella. You know when we all talk about our favourite food in the world that comes above everything else, well paella is mine. Kyle’s is lasagne, Sofia’s is cookie dough and Dominic would be lost without a big juicy double cheese burger.
But normally when we talk about our favourite foods it is comfort food that is high in calories and we have it now and again as a special treat. So over the years my paella consumption has gone down more and more with me often just having it once or twice a year.
I remember the last time I had it in Spain. We were in Spain for the weekend with my parents and it was September 2013. We were celebrating the start of our initial weight loss and had lost 2 stone each. I remember having a really cheap boring paella and ending up going on the hunt for another one before we went home. We found a really nice restaurant near the border with Portugal and it was absolutely delicious.
Though, I got home and got weighed and thanks to the excessive amount of rice that I had eaten the day before I had put on 5 pounds. I just couldn’t believe a good old rice dish could cause this much of a weight gain!
So my paella diet started and I hardly had any over the next 3 years. Though thanks to spending a good chunk of that pregnant when rice is banned, I didn’t miss it as much as I should have done.
But what I wanted to do was to create one that was grain free so that I could have the amazing flavours of paella without the weight gain and within the Paleo way of life. So using cauliflower rice and pre-cooking it for a lovely texture and spending 2 years working on it, this is my Paleo paella.
This version with cauliflower rice also makes it very crispy so it looks just like paella and a lot of people wouldn’t be able to tell the difference if you asked them to guess from photos.
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- 500 g Cauliflower Rice frozen
- 1 Chicken Breast diced
- 50 g Chorizo sliced
- 1 Large Onion peeled and diced
- 1 Red Pepper diced and core removed
- 1 Green Pepper diced and core removed
- 1 Lemon sliced
- 3 Tbsp Olive Oil
- 100 ml Chicken Stock
- 1 Tsp Tomato Puree
- 1 Tbsp Paprika
- 1 Tbsp Turmeric
- 1 Tbsp Paella Seasoning
- Salt & Pepper
In a large wok or frying pan add your onion, garlic, chicken, pepper, chorizo and cook on a medium heat for 5 minutes.
While it is cooking cook your cauliflower rice for 5 minutes on 180c in the airfryer with some olive oil so that it can get crispy like uncooked rice.
Season the wok ingredients with paprika, tomato puree, cauliflower rice and mix well.
Add the rest of the seasoning, chicken stock and bring to the boil and then simmer for a further 5 minutes.
Serve with sliced lemon.
Garden peas are often associated with paella. When I make this for my son he loves it with garden peas but this is optional and if you are on paleo just avoid it.
I know the stock amount is low; this is because it is not grainy rice so it doesn’t have as much to hang onto in order to reduce. Though if you did it on 500ml of stock you could make a lovely risotto.