Ingredients
- 1 (2 lbs) cauliflower, grated
- 10 oz. chorizo, sliced
- 1 lb boneless chicken thighs
- 1 (4 oz.) yellow onion, diced
- 4 garlic cloves, minced
- 2 tsp smoked paprika powder (optional)
- 2 tbsp olive oil
- salt and ground black pepper to taste
- ¾ cup chicken stock
- 2 tbsp tomato paste
- ¼ tsp saffron threads
- ½ lb unpeeled shrimp
- ½ lb fresh mussels
- ¼ cup (1⁄8 oz.) fresh parsley, finely chopped
- 1 lemon, in wedges
Instructions
- Grate the cauliflower using a grater or a food processor. Alternatively, chop it finely with a knife. Diagonally slice the chorizo and chop the chicken thighs into bite-sized pieces. Dice the onion and mince the garlic.
- Heat a large frying pan with olive oil over medium-high heat. Add the onion, garlic, and smoked paprika powder. Fry until translucent.
- Add the chorizo and chicken thighs. Season with salt and pepper. Fry, stirring from time to time, until browned.
- Add the chicken stock, tomato paste and saffron. Stir until combined and taste; add more salt if needed. Add the cauliflower rice to the pan, stir and cover with a lid. Lower the heat and let it simmer for 5 minutes.
- Add the shrimp and mussels. Cover for 5 more minutes or until the shrimp and mussels are cooked.
- Before serving, garnish with fresh parsley and lemon wedges.
Tip
To clean the mussels, transfer them to a colander and rinse them under cold water. Use a paring knife to scrape off barnacles or dirt on the shells, and check for beards (the furry patches). If there are beards, pull them out with a knife and discard them.
Important! A mussel that isn’t closed — or doesn’t close when you give it a tap — needs to be discarded. A raw open mussel is a dead mussel, and one dead mussel will ruin the whole pot!
Discard any mussels that remain closed after cooking.
