Whole30 Chicken and Chorizo Paella

Elevate your weeknight dinner routine with this vibrant and hearty Whole30 Chicken and Chorizo Paella, a healthy spin on the classic Spanish dish. Packed with tender chicken thighs, smoky chorizo, and a medley of fresh vegetables, this grain-free recipe swaps traditional rice for nutrient-rich cauliflower rice to keep things light yet satisfying. Infused with saffron, smoked paprika, and a touch of garlic, every bite bursts with bold Mediterranean flavors. Ready in just under an hour, this one-pan wonder is both meal-prep friendly and perfect for sharing. Garnished with fresh parsley and a squeeze of zesty lemon, this paleo-friendly and gluten-free paella is a delicious crowd-pleaser that doesn’t compromise on taste.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 8 ounces Whole30 compliant chorizo
• 2 tablespoons Olive oil
• 1 medium Onion, chopped
• 1 medium Red bell pepper, chopped
• 4 cloves Garlic, minced
• 4 cups Cauliflower rice
• 1.5 cups Chicken broth
• 0.5 teaspoon Saffron
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.5 cup Green peas (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 1 whole Lemon wedges

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and slice the chorizo into thin rounds.

Step 2

In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the chorizo slices and cook until they are browned and fragrant, about 3-4 minutes. Remove the chorizo and set aside with the chicken.

Step 4

Add the chopped onion and red bell pepper to the pan. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes.

Step 5

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

Step 6

Add the cauliflower rice to the pan and stir to combine with the vegetables.

Step 7

Pour in the chicken broth and add the saffron, smoked paprika, salt, and black pepper, stirring to combine. Allow the mixture to simmer for 5-7 minutes until the cauliflower rice begins to absorb the broth.

Step 8

Return the cooked chicken and chorizo to the pan, mixing them into the cauliflower rice and vegetable mixture.

Step 9

If using, stir in the green peas and allow the paella to cook on low heat for an additional 5 minutes, until all the flavors meld together and any excess liquid is reduced.

Step 10

Remove the pan from heat and let the paella sit for a couple of minutes.

Step 11

Garnish with chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2019.3g)

Amount per serving	% Daily Value*
Calories	2151.0

Total Fat 125.0g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 673.7mg	0%
Sodium 5309.9mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 25.5g	0%
Total Sugars 31.5g
Protein 177.8g	0%

Vitamin D 31.8IU	0%
Calcium 369.3mg	0%
Iron 14.1mg	0%
Potassium 3818.4mg	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: 52.2%

Protein: 33.0%

Carbs: 14.9%