This grain-free, Mexican-style paella is made with chorizo, chicken, tilapia, and cauliflower rice. It makes a beautiful presentation for dinner, and each bite is full of rich flavor.
Ingredients
- chorizo sausage: 1 pound
- skinless, boneless chicken breast: 1 piece (chopped)
- cauliflower rice: 3 cups (divided)
- medium onion: 1 piece (diced)
- yellow or orange bell pepper: 1 piece (chopped)
- pinch salt: 1 piece
- ground black pepper: (to taste)
- garlic, finely: 3 clove (minced)
- Hunt's® Diced Tomatoes: 1 can (14.5 ounce can)
- bay leaves: 2 piece
- ½ teaspoons fresh thyme leaves: 1 piece
- saffron threads: 0.5 tsp (crushed)
- basil: 0.5 tsp (dried)
- water: 0.5 cup
- tomato paste: 2 Tbsp
- cubes chicken bouillon: 2 piece
- frozen peas: 1 cup
- frozen tilapia fillets: 3 piece
Metric Conversion
Stages of cooking
-
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.
-
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.
-
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.
-
Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
-
Place the paella pan in the center of the table and serve.
