Paella it’s a Spanish classic. Now, I’m not going to say that this is a Paella, it is however Paella inspired with a few flavours of Spain thrown in for good measure.
- 200g Cauliflower
- 1 Chicken Breast
- 150g Cherry Tomatoes
- 30g Red Pepper
- 50g Mangetout
- 1 Field Mushroom
- 60g Jalapenos
- 1 Small Red Onion
- 1 tsp Smoked Paprika
- 1 tsp Turmeric
- 1/2 tsp Garlic Powder
- Salt and Pepper to Taste
Cauliflower rice, when I first tried it I was a little concerned however, after trying it and to be fair seeing the low calorie count, I was sold.
Start off by chopping the cauliflower finely (so it looks like rice…) then leave it to one side. Chop the rest of the vegetables, I cut the mangetout at a jaunty chefs angle because, it’s pretty.
In a large pan or wok with a little oil, cook the chicken till its crispy and golden all over. That should take about 5 minutes altogether. Once done, leave it to rest while you get going with the vegetables.
Add a little more oil to the same pan and stir fry the cauliflower for around a 3 minutes. Add the mushrooms and do the same. Next add the rest of the veg and jalapenos and cook for about 2 minutes on a high heat.
Cut the chicken into strips and add it back to the pan along with the paprika, turmeric and garlic powder, give it all a good mix around to make sure everything is coated in the spices nicely.
Finally season well, stick it in a bowl and enjoy!