Paleo Chicken and Chorizo Paella

Savor the bold flavors of Spain with this Paleo Chicken and Chorizo Paella, a wholesome twist on a traditional classic. Bursting with savory goodness, this vibrant dish replaces rice with nutrient-rich cauliflower rice, making it both grain-free and low-carb. Tender, juicy chicken thighs and smoky paleo-friendly chorizo are perfectly paired with a medley of sautéed vegetables, aromatic saffron, and a touch of smoked paprika for an irresistible depth of flavor. With just 15 minutes of prep and one pan to clean, this easy and flavorful recipe is perfect for weeknight dinners or entertaining guests. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this paleo paella is a feast for the senses that's as healthy as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons olive oil
• 1 pound chicken thighs, boneless and skinless
• 8 ounces paleo chorizo sausage
• 1 medium onion, diced
• 1 large red bell pepper, diced
• 3 large garlic cloves, minced
• 1.5 pounds cauliflower, riced
• 2 cups chicken broth
• 0.5 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas, thawed
• 0.25 cup parsley, chopped
• 1 lemon lemon wedges

Directions

Step 1

Heat 1 tablespoon of olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

Cut the chicken thighs into bite-sized pieces and the chorizo into slices. Add them to the skillet and cook until browned, about 5-7 minutes. Remove them from the skillet and set aside.

Step 3

In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and red bell pepper, sautéing until soft, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the riced cauliflower to the skillet, stirring well to combine with the vegetables. Cook for 4-5 minutes until the cauliflower is just tender.

Step 6

Pour in the chicken broth and add the saffron threads. Stir in the smoked paprika, salt, and black pepper.

Step 7

Return the cooked chicken and chorizo to the pan, mixing them well with the rice mixture.

Step 8

Reduce the heat to medium-low and let the dish simmer, uncovered, for about 10-12 minutes, or until most of the liquid is absorbed.

Step 9

Stir in the thawed peas and cook for an additional 2 minutes until heated through.

Step 10

Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2586.9g)

Amount per serving	% Daily Value*
Calories	2404.3

Total Fat 141.7g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 673.7mg	0%
Sodium 5467.8mg	0%
Total Carbohydrate 107.0g	0%
Dietary Fiber 36.9g	0%
Total Sugars 41.5g
Protein 187.2g	0%

Vitamin D 0IU	0%
Calcium 566.5mg	0%
Iron 19.6mg	0%
Potassium 5744.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 30.5%

Carbs: 17.5%