Grain Free Cauliflower Rice Paella

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"🌿If you’ve been following me for awhile you know how passionate I am about our health and the health of our planet #ad @thefeedfeed 🌿Regenerative and organic farming is better for us and our earth. That’s why I am so thrilled to be partnering with @cascadianfarms to bring you this Cauliflower Rice Paella. 🌿Their mission is to create Cascading Change to help protect our planet – because small steps can lead to great impact 🌿They partner with The Nature Conservancy to protect natural resources like wildlife habitat and groundwater to help farms become more resilient. By supporting Cascadian Farm, you help enable their commitments to projects like these – in this case, helping to build resilience across more than 600 acres 🌿Delicious, uncomplicated food that comes from what Mother Nature has already perfected: wholesome, organic ingredients 🌿Select Cascadian Farm Frozen products are on sale for the month of September, including 8-32oz Frozen Fruit, 12-16oz Potatoes, 24oz Powered by Plants, 12oz Riced Vegetables & Blends, and 12oz Hearty Blends. ➡️Find frozen cauliflower rice and peas for this grain-free, low carb Paella at @oliversmarket."
-- @nestwellness_

A Note from Feedfeed

Back to school means everyone is looking for an easy weeknight dinner recipe. Let Cascadian Farm organic fruit and veggies give you a leg up on meal planning. All Cascadian Farm Frozen Potatoes, 16oz vegetables, Powered by Plants and Hearty Blends are on sale from 9/1 through 9/14 at Oliver's Market in Santa Rosa, CA where @nestwellness_ stocked up on essentials for this recipe. 

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 6 Servings

Recipe Card

ingredients

  • 1/4 cup Extra Virgin Olive Oil
  • 1 pound peeled, deveined and patted dry Wild Caught Shrimp
  • Sea Salt, to taste.
  • Black Pepper, to taste.
  • 1 cup (1 pound) Diced Ham, chopped
  • 12 ounces Chorizo, sliced
  • 1/2 pound Ground Chorizo
  • 1 Red or Orange Bell Pepper, diced
  • 8 cloves Garlic, minced
  • 1 teaspoon Smoked Paprika
  • 1 cup Tomato Sauce, puree
  • 2 (12 ounce bag) Cascadian Farms Frozen Cauliflower Rice
  • 1/2 teaspoon Ground Saffron
  • 1 cup Cascadian Farms Frozen Peas
  • Lemon Wedges
  • Fresh Parsley, for garnishing (optional)

Method

  • Step 1

    Heat a 15” paella pan over medium high heat and add olive oil. Season shrimp with salt and pepper, then place in hot oil and cook for 1 minute per side. Remove and set aside.

  • Step 2

    Brown the ham and sliced chorizo for about 3 minutes, then remove from pan and set aside.

  • Step 3

    Add ground chorizo and cook until browned. Add bell peppers and cook until soft. Add garlic, cook for about a minute, then add smoked paprika, tomato sauce, salt and pepper to taste.

  • Step 4

    Cook for about 3 minutes. Add cauliflower rice and saffron, lowering heat to a simmer. Simmer about 5 minutes, stirring constantly. Add shrimp, sliced chorizo and ham back into the pan.

  • Step 5

    Sprinkle with frozen peas, remove from heat and cover the pan tightly with foil and let sit for about 8-10 minutes. This will allow the frozen peas to thaw and the cauliflower rice to create a flavorful “crust” on the bottom of the paella pan, much like traditional rice paella.

  • Step 6

    Garnish with lemon wedges and chopped fresh parsley and enjoy!