Nutritional Wisdom with Carly Pollack

Chorizo Paella

Chorizo Paella Chorizo Paella

1/2 cup chicken broth
1 tbsp ghee
1/2 lb chorizo sausage, casing removed
1 chicken thigh, cubed
1/2 medium onion, diced
1 clove garlic, minced
1 medium roma tomato, diced
1 tsp sea salt
1/2 tsp saffron threads
1/8 tsp smoked paprika
1/8 tsp black pepper
1/2 head cauliflower
1/8 cup parsley
2 wedges lemon
1/2 cup olives, for garnish

Place the cauliflower florets in a blender or food processor, and chop finely until it resembles short-grain rice. Set off to the side. Heat 1/2 tablespoon of ghee in a large skillet over medium-high heat. Add the chicken pieces and sausage. Cook for 5 minutes, stirring occasionally to brown the chicken on all sides. Add the remaining 1/2 tablespoon of ghee, onion, garlic, tomatoes, salt, paprika, pepper, and saffron. Continue to sauté for another 7 minutes until the onions have softened. Pour 1/4 cup of the broth mixture into the skillet, stirring to scrape up the browned bits from the bottom of the skillet. Use the remaining 1/4 cup if the paella becomes too dry. Stir in the riced cauliflower and simmer for 25 minutes then remove from heat. Sprinkle the parsley over the top and serve each dish with a lemon wedge. Drizzle with fresh lemon juice and top with olives right before serving.

2 Servings