Why Cauliflower Rice Paella?
Cauliflower rice has gained immense popularity in recent years, and for good reason! As a versatile and nutritious alternative to traditional grains, it offers numerous benefits, especially for those following an AIP diet or looking to maintain a healthier lifestyle. Here are a few reasons why I love incorporating cauliflower rice into my paella:
- Low in Carbohydrates: Traditional rice can be high in carbs, which can impact blood sugar levels and overall health. Cauliflower rice provides a low-carb option, making it suitable for those looking to reduce their carbohydrate intake while still enjoying a hearty meal.
- Nutrient-Dense: Cauliflower is packed with vitamins, minerals, and antioxidants, making it a fantastic addition to any meal. It’s rich in vitamin C, vitamin K, and folate, contributing to overall health and wellness.
- Anti-Inflammatory: For those dealing with autoimmune conditions or gastritis, reducing inflammation is key. Cauliflower contains compounds that may help combat inflammation in the body, making it a great choice for anyone focusing on healing.
- Versatile Flavor: One of the best things about cauliflower rice is its ability to absorb the flavors of the ingredients around it. In this paella, the saffron and savory seasonings meld beautifully with the cauliflower, creating a dish that is just as flavorful as its traditional counterpart.
- Easy to Prepare: Cauliflower rice is quick to cook and can be found pre-packaged in most grocery stores, making it a convenient choice for busy weeknight dinners. It’s also easy to make from scratch by simply pulsing fresh cauliflower in a food processor.
By swapping out traditional rice for cauliflower rice, I’ve transformed this classic dish into a healthier, AIP-compliant option that doesn’t sacrifice flavor. It’s a fantastic way to enjoy the spirit of paella while embracing nourishing ingredients that support a healthy lifestyle.
Paella is a traditional Spanish dish that beautifully showcases a combination of flavors, textures, and colors, typically made with rice, various proteins, and aromatic spices. Originating from the region of Valencia, this vibrant dish is often associated with gatherings and celebrations, reminding me of sunny afternoons spent with friends and family, savoring every bite while sharing stories and laughter. As someone who loves to cook and explore different cuisines, I’ve always been drawn to the rich history and culinary artistry of paella.
However, my journey with autoimmune challenges led me to embrace the Autoimmune Protocol (AIP) diet, which posed some challenges when it came to enjoying my favorite dishes. Traditional paella often contains grains and specific spices that I had to avoid. I refused to give up on this beloved recipe, so I set out to create an AIP-compliant version that would still capture the essence and flavors of the original.
The combination of saffron, seafood, and chicken provides that authentic Mediterranean flair, and the cauliflower rice does an excellent job of absorbing all the rich flavors. Plus, cauliflower is packed with nutrients, making this dish a nourishing option for anyone following the Autoimmune Protocol. And the saffron, though a small detail, is the secret to maintaining that classic paella taste.
Enter my AIP CHICKEN PAELLA! By replacing traditional rice with cauliflower rice, I’ve crafted a dish that is not only delicious and nourishing but also entirely compliant with AIP guidelines. The addition of succulent chicken, shrimp, and savory AIP sausage ensures that every bite is packed with protein and flavor.
This paella is more than just a meal; it’s an invitation to gather around the table, share stories, and create memories with loved ones. Whether it’s a cozy family dinner or a festive gathering, this dish brings a touch of warmth and togetherness that everyone can enjoy. So grab your skillet, and let’s dive into this colorful and nourishing dish that captures the spirit of Spanish cuisine while keeping it healthy and AIP-friendly!
Instructions
1. Prepare the Saffron
- Add a pinch of saffron threads to 1/4 cup of water in a small bowl. Let it steep for 1–2 minutes to extract the flavor and color from the saffron.
2. Cook the Chicken
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat.
- Add the cubed chicken breast and cook for 3–4 minutes, turning the pieces on all sides until the chicken is cooked through and the water has evaporated. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Shrimp
- In the same skillet, add the shrimp and cook for 1 minute on each side until they turn pink and opaque. Remove from the skillet and set aside with the chicken.
4. Cook the Sausage
- Add the AIP sausage to the skillet and cook for 1 minute until it is heated through. Remove and set aside with the other proteins.
5. Sauté the Vegetables
- Using the same skillet, add a little more avocado oil if needed. Add the finely chopped onion and garlic. Sauté for 1–2 minutes or until the onion becomes translucent.
6. Combine Ingredients
- Add the frozen cauliflower rice and cooked chicken. Stir to combine and cook for 3-4 minutes.
- Add the saffron water and bring the mixture to a boil, then lower the heat, cover, and simmer for 3–4 minutes, or until the cauliflower rice is cooked but still firm when bitten (al dente).
7. Season and Assemble
- Season the mixture with sea salt and kelp.
- Remove the skillet from heat and nestle the cooked shrimp and sausage on top of the cauliflower-chicken mixture.
8. Serve
- Serve your AIP CHICKEN Paella warm, garnished with fresh herbs if desired. Enjoy this delightful and nourishing dish with family and friends!
Tips for the Perfect Cauliflower Rice Paella
- Choosing the Right Cauliflower Rice: You can either buy frozen cauliflower rice or make your own by pulsing fresh cauliflower florets in a food processor until they resemble rice grains.
- Saffron Substitutes: If saffron is hard to find, you can use turmeric for a similar color, though the flavor will differ slightly.
- Protein Variations: Feel free to customize the proteins used in this dish. Other seafood or AIP-compliant sausages can be substituted based on your preference.
- Adding Veggies: For an even heartier dish, consider adding additional AIP-friendly vegetables like peas or bell peppers (if tolerated).
Final Thoughts
This AIP Cauliflower Rice Paella is a fantastic way to enjoy a traditional dish while adhering to your dietary needs. Bursting with flavor and nutrients, it brings the spirit of Spanish cuisine to your table in a healthy, AIP-compliant way. Whether you’re preparing it for a special occasion or a cozy family dinner, this dish is sure to impress!
Give this recipe a try, and let me know how it turns out for you! I’d love to hear your thoughts or any adaptations you made!
AIP Cauliflower Rice Paella: A Delicious Twist on a Classic Dish
Course: Dinner, LunchCuisine: Spanish, EuropeanDifficulty: Easy4
servings10
minutes20
minutes220
kcalAIP Cauliflower Rice Paella is a healthy, grain-free twist on the classic Spanish dish. Packed with chicken, shrimp, AIP sausage, and vibrant saffron, this flavorful recipe is perfect for those following an Autoimmune Protocol while still enjoying delicious, nourishing meals.
Ingredients
12 oz boneless chicken breast, cut in 1” cubes
5 oz shrimps, raw, peeled, deveined (around 12 30-50 shrimps)
5 oz AIP sausage in natural sheep casing
1 medium onion, finely chopped
2-3 garlic cloves, finely chopped
1.5 lb frozen or freshly made cauliflower rice
3 tbsp avocado oil
1 pinch saffron threads
1 tsp sea salt
½ tsp kelp
1/4 cup bone broth, chicken or vegetable stock or water
Directions
- In a small bowl mix the water and saffron for 1-2 minutes.
- Heat the oil in a skillet over medium heat.
- Add the chicken and cook for 3-4 minutes, until all the water has evaporated, turning the chicken pieces on all sides. Set aside on a plate.
- In the same skillet add the shrimps and cook for 1 minute on each side. Set aside on a plate.
- Using the same skillet, add the sausage and cook for 2-3 minute. Set aside on a plate.
- In the same skillet add the onion and garlic. Cook for 1-2 minutes or until the onion becomes translucent. If needed you can add a little more oil.
- Add the cauliflower rice and the chicken and cook for 3-4 minute.
- Add the water with saffron, bring to a boil and then lower the heat. Cover and simmer for 3-4 minutes or until the cauliflower is cooked but still firm when bitten (al dente).
- Season with salt and kelp.
- Remove from heat and nestle the shrimp and the sausage on top of the cauliflower-chicken mixture.
Recipe Video
Notes
- Saffron Substitute: If saffron isn’t available, you can substitute it with turmeric for a similar color, though the flavor will be slightly different.
- Make-Ahead Tip: You can prepare the chicken, shrimp, and sausage ahead of time and store them in the fridge. When you’re ready to cook, simply add them to the dish as instructed for a quicker meal.
- Substitute for Shrimp: If shrimp isn’t your favorite or you have an allergy, you can replace it with other AIP-friendly seafood like scallops or white fish.
- No-Tomato Sauce: Ensure you use an AIP-compliant no-tomato sauce to keep the recipe in line with the protocol. If you don’t have any on hand, you can use a mixture of cooked carrots, beets, and butternut squash blended together for a similar texture.
- Customize the Vegetables: Feel free to add or swap out vegetables based on your preferences or what’s in season. Zucchini, bell peppers (if tolerated), or even green beans can be excellent additions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the best texture.
- Serving Suggestions: Serve this paella on its own or pair it with a simple side salad of leafy greens dressed with olive oil and lemon juice for a refreshing contrast.
