Rice free paella - Emily Skye

Rice free paella

Rice free paella

Being sensitive to starchy carbs I am always excited to find a recipe that uses vegetables instead. This paella recipe uses cauliflower instead of rice, and is the perfect dish for entertaining guests.


  • 1 chicken breast, any fat removed and cut into small pieces
  • 1 chorizo sausage, sliced into thin slices
  • 200 gm green prawns
  • 200 gm mussels
  • 100 gm calamari rings
  • 1 large cauliflower, leaves removed
  • 2 fresh tomatoes, diced
  • 1 lemon, cut into wedges
  • 1 red capsicum
  • 1 onion, finely diced
  • 1 Tbsp, fresh parsley
  • 4 cloves of garlic, minced
  • 4 Tbsp. Olive oil
  • 2 cups chicken broth
  • 1 tsp. Rock salt
  • 1/2 tsp. Paprika
  • Pinch of saffron
  • 1/2 tsp. Pepper


  1. Prepare the cauliflower by washing thoroughly and then cutting into chunks before putting in a food processor and blending until smooth, then set aside.
  2. Heat olive oil in a paella pan or large flat fry-pan and cook chorizo until slightly browned, then remove and cook the chicken in the same pan, until cooked through, then remove.
  3. Using the same pan add the onion, garlic, capsicum and tomato and stir for about 3-5 minutes, or until the onion is cooked.
  4. Add the cauliflower, chicken broth, salt, pepper, paprika, saffron and stir well once, then allow to simmer.
  5. In a separate saucepan boil water and then add the mussels and cook for 5 minutes. Remove from water and discard any that didn’t open.
  6. Once the cauliflower starts to soften and has turned yellow from the saffron, add the calamari and prawns, stirring once then allowing to simmer. Cook until prawns turn pink.
  7. Add chorizo, chicken and mussels around the top, decorate with lemon chunks and sprinkle with parsley.
  8. Serve whilst hot, enjoy!

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