Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 oz Spanish-style chorizo cured or fresh, diced; sub: andouille, spicy Italian sausage, or soy chorizo
- 1 lb shrimp peeled & deveined, medium-large; sub: bay scallops or diced chicken thigh
- 4 cups riced cauliflower fresh or frozen; sub: broccoli rice
- 1 tbsp olive oil sub: avocado oil or ghee
- 1/2 medium onion finely diced; sub: shallot
- 3 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1 tsp smoked paprika sub: regular paprika + pinch liquid smoke
- 1/4 tsp saffron threads crumbled; sub: 1/2 tsp turmeric for color
- 3/4 cup chicken or seafood stock no-sugar; sub: dry white wine or bone broth
- 1/2 cup diced tomato no-sugar; sub: roasted red pepper strips
- Sea salt & black pepper to taste
- Fresh parsley & lemon wedges to serve; sub: cilantro & lime
Instructions
- Render the chorizo: Heat a 12-inch skillet over medium. Add chorizo; cook 3 min until fat renders and edges crisp. Transfer to a bowl, leaving drippings behind.
- Sauté aromatics: Add olive oil and onion to drippings; cook 2 min until translucent. Stir in garlic, smoked paprika, and saffron; bloom 30 sec.
- Add cauliflower rice: Toss in riced cauliflower and diced tomato; stir to coat in the spiced oil. Pour in stock, season with salt & pepper, and spread mixture flat. Cover and cook 5 min.
- Finish with shrimp: Uncover, nestle shrimp on top, sprinkle reserved chorizo over everything. Cover again; steam 3 min until shrimp are opaque.
- Serve: Fluff “rice,” garnish with parsley, and squeeze lemon over the pan.
Nutrition
Serving: 1serving | Calories: 320kcal | Protein: 25g | Fat: 22g | Fiber: 3g
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