Spanish Paella Day


March 27 is Spanish Paella Day.

Celebrate this unofficial holiday by cooking this rice and saffron dish.

Paella is typically a Spanish dish that is thought to have originated in the Valencia region of Spain made with rice and saffron. This recipe twist replaces rice with cauliflower for a low-carbohydrate, healthy Paella.

Cauliflower Rice Paella with Chicken and Seafood

Prep: 35 minutes
Cook: 40 minutes

Ingredients:

4 cups roughly chopped cauliflower (about 1 medium head)
1 tsp. turmeric
1 tsp. paprika
1/4 tsp. ground thyme
8 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. + 1/8 tsp. each salt and black pepper
1 cup sliced onion
1 cup chopped red bell pepper
1 tbsp. chopped garlic
2 cups chopped tomatoes
1/8 tsp. cayenne pepper
1 cup frozen peas
3/4 cup fat-free chicken broth
2 bay leaves
8 oz. raw shrimp, peeled, tails removed, deveined
6 oz. raw scallops, cut into bite-sized pieces
1 tbsp. lemon juice
Optional seasonings: additional salt and black pepper


MAKES 4 SERVINGS

Serving Size: 1 3/4 cups
Calories: 251
Fat: 2.5g
Sat Fat: 0.5g
Sodium: 771mg (drink lots of water)
Carbs: 22.5g
Fiber: 7g
Sugars: 9.5g
Protein: 33.5g

Directions:

  • Pulse cauliflower in a blender until reduced to rice-like pieces, working in batches as needed. Transfer to a bowl. Sprinkle with 1/2 tsp. turmeric, 1/2 tsp. paprika, and 1/8 tsp. thyme. Mix well.
  • Bring a large pot (with a lid) sprayed with nonstick spray to medium heat. Season chicken with 1/8 tsp. each salt and black pepper. Cook for about 4 minutes per side, until cooked through. Transfer chicken to a cutting board.
  • Remove pot from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add onion, bell pepper, and garlic. Cook and stir until veggies have softened, about 5 minutes.
  • Add tomatoes, cayenne pepper, and remaining 1/2 tsp. turmeric, 1/2 tsp. paprika, 1/4 tsp. each salt and black pepper, and 1/8 tsp. thyme. Cook and stir until tomatoes have softened, about 3 minutes.
  • Add cauliflower, peas, broth, and bay leaves. Bring to a boil.
  • Reduce to a simmer. Cover and cook for 6 minutes.
  • Meanwhile, roughly chop chicken.
  • Add shrimp, scallops, and chopped chicken. Cook and stir until seafood is fully cooked, about 5 minutes.
  • Add lemon juice and stir. Cover and remove from heat. Let stand for 10 minutes.
  • Remove bay leaves.

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