This Mexican-inspired paella with chorizo, tomatoes, tilapia, saffron, and cauliflower rice is rich in flavor and makes a beautiful presentation.
Preparation Time
10 mins
Cooking Time
45 mins
Total Time
55 mins
Calories
368 Calories
Recipe Instructions
Step 1
Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
Step 2
Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
Step 3
Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
Step 4
Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia filets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart filets with a wooden spoon and stir to incorporate chunks of fish into paella.
Step 5
Place the paella pan in the center of the table and serve.
Ingredients
1 pinch salt
ground black pepper to taste
2 cubes chicken bouillon
2 tablespoons tomato paste
1 medium onion, diced
1 cup frozen peas
2 large bay leaves
3 cloves garlic, finely minced
1 pound chorizo sausage
3 cups cauliflower rice, divided
1 large yellow or orange bell pepper, seeded and chopped
